Eton Mess

1. 1

   Simmer raspberries and 2 tbsp sugar in a heavy bottom pan until it thickens to make the compote. Set it aside to cool.

2. 2

   Whip cream adding 3 tbsp caster sugar until stiff peaks form and store it in the refrigerator.

3. 3

   Make meringue ahead or get them from a bakery.

4. 4

   Break meringue into smaller pieces.

5. 5

   Drop some broken pieces of meringue in a cold glass cup, top with raspberry compote and top with whipped cream.

6. 6

   Repeat another layer of meringue, compote and cream.

7. 7

   Serve it immediately in 2 dessert cups.

No additional tips available.