Brunch

Dinner

Seasonal

Eaton Mess

A traditional pub dessert which can be made even more simple using Lees meringue shells, set to delight all your customers.

5 Mins

5

Ingredients

12, Lees Meringues Shells

400g, Raspberries

150ml, Raspberry sauce

300ml, Double Cream

50g Chopped Pistachio

Process

1.Begin to whip cream into a bowl and set aside. Half the meringues and break

2. Fold in half the raspberries, raspberry sauce and broken meringue

3. Spoon into glasses

4. Top with more raspberries, sauce and sprinkle with pistachio

5. Add a Lees meringue shell to the top and lightly toast with blow gun

This recipe uses

Lees Meringue Shells

F10034

Lees Meringue Shells

View Product