Page 190 - COMING UNSTUCK by Sara tuck

get smashed A glorious muddle of

whipped cream, raspberries
eton mess and meringue spiked with
a shot of Framboise.

Serves 6 Put raspberries in a bowl with the Framboise and sugar.
Stir gently and leave to infuse for at least an hour, and up to
4 cups raspberries 4 hours. Whip cream with icing sugar to soft peaks, then fold
⅓ cup Framboise or Cointreau in crumbled dried raspberries (reserving some for garnish). Fold
1 tsp sugar the berries, crumbled meringues and whipped cream together
2½ cups (whipping) cream and spoon into serving glasses. Crumble last meringue on top
2 tbsp icing (powdered) sugar and sprinkle with a little remaining dried raspberries.
2 tbsp freeze-dried raspberries,
crumbled (I use Fresh As)
8 small meringues (60g, 2 oz)
crumbled (reserve one for
garnish)

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