I'm feeling very inspired by Easter these days, it's something that I've only really bothered with for the last couple of years and even more so this year- holding an Easter party and hunt for my friends and their kids.
So in the spirit of the holiday, I made this Easter-inspired version of Eton Mess...
This is definitely one for the sweet-toothed though...
450ml double cream
250g raspberries (Half of them chopped)
Homemade chocolate fudge sauce (I used this recipe- so good)
4 meringue nests (crumbled)
To make the Meringue Kisses: (Makes about 2 dozen)
3 egg whites
150g fine sugar
Various food colourings
Make the chocolate fudge sauce the previous day and chill in the fridge overnight (if you can resist eating it all with spoon)
To make the Meringue Kisses:Spread the sugar on a baking tray lined with baking paper and put in a 200C oven for about 5 mins.
Whilst that is warming, whisk your egg whites in a bowl. Whisk on low speed at first to get some air bubbles in, then on high speed until the whites form stiff peaks (and pass that whole 'upside down over your head test')
Remove the sugar from the oven and spoon a bit of it into the egg whites, whisking on high all the time (and making sure the mixture returns to stiff peaks between spoonfuls).
When the mixture can form a peak on the end of your finger then it is ready
Turn down the oven to about 95C
Paint coloured stripes down the inside of the piping bag and spoon meringue mix into it, packing it in tightly, and pipe onto a baking paper lined tray. (You want them to each be about an inch in diameter)
Bake for 30-40 minutes (until you can pull the kisses off the paper with ease) then remove from the oven and allow to cool completely. (Store them in an airtight container until ready to use.
In a mixing bowl, whisk the cream until thick and still then fold in the meringue nests and chopped raspberries
In a bowl (I made some coloured chocolate bowls - like this) layer whole raspberries, the cream mix and chocolate sauce alternately and top with the meringue kisses