Get your fancy pants on, we are doing an raspberry pistachio eton mess today with a hit of pretty from some edible flowers.
If you’ve never made or had this, let me start by saying this impressive looking dessert is easy to make.
It’s comprised of just a few components like – whipped cream, fresh fruit, some nuts and meringue. I used store bought meringue to short cut the time, but of course you can make some from scratch like I did here.
I’m sticking to easy Valentine’s dessert for this week, so stay tuned because Friday’s will be even easier than this to make, but every bit as fun, pretty and tasty.
- 1 cup heavy cream
- ½ cup confectioner’s sugar
- ¼ cup granulated sugar
- 12 oz. raspberries
- ½ cup pistachios, finely chopped
- 12-14 1½ inch meringues, crumbled
- edible flowers
Place heavy cream into a small bowl and whip until soft peaks form. Add the confectioner’s sugar and beat until stiff peaks form; set aside.
In a separate bowl, mash 8 oz. raspberries with the granulated sugar. Fold raspberry mixture into the whipped cream. Fold in crumbled meringues.
Spoon eton mess mixture into tall glass, layer with whole raspberries and pistachios; finish tops with edible flowers.