Eton Mess

1. 1

   Pour 2 packages of the raspberries, 1 cup of sugar, and the lemon juice into a 10-inch saute pan.

2. 2

   Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat.

3. 3

   Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy.

4. 4

   Fold the remaining 2 packages of raspberries and the framboise into the hot mixture and refrigerate until very cold.

5. 5

   In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 3 tablespoons of sugar, and the vanilla together on medium-high speed until it forms firm peaks.

6. 6

   In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture, and then a few meringue pieces.

7. 7

   Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream.

8. 8

   Serve immediately or chill for an hour, until ready to serve.

No additional tips available.