By 
10 min
4 personen
Eton Mess
I think this is one of my favorite desserts. So delicious and actually not that heavy, although you would think so with the mascarpone and cream.
I just love the combination of fresh raspberries with the mascarpone cream. The meringue just completes this dish.
The pistachio nuts are tasty with it but not a must, so you can leave them out.
What do you need?
- 250 ml (8,8 oz) of whipped cream
- 250 gr (8,8 oz) raspberries
- 125 gr (4,4 oz) mascarpone
- 6 small meringues
- 8 gr(0,28 oz) vanilla sugar
- 1 tablespoon of white sugar
- Handful of pistachio nuts without salt, finely chopped.
How to make it?
Take a bowl and add the vanilla sugar and the whipped cream. Beat the whipped cream until stiff.
In another bowl, mix the mascarpone with the white sugar.
Crush 125 gr (4,4 oz) of the raspberries and put it under the mascarpone.
Add the mascarpone mixture to the whipped cream and gently fold it under each other.
Divide 1 meringue over the bottom of each glass, put 4 raspberries on top. Divide the mascarpone cream over the 4 glasses.
Place a few more raspberries on top, crumble a little more meringue over the raspberries and finish with finely chopped pistachio nuts.
Bon Appetit!
TIP: you can prepare this dessert perfectly in advance, but I recommend that you only put everything in a glass at the last moment. Otherwise, the meringue is going to get soggy. Just keep the mascarpone cream in the fridge until ready to use.
