Eton mess with brown sugar meringues
It's sweet and delicious, with a perfect balance of velvety smooth cream and crunchy meringue.
- 300ml cream
- 50g pure icing sugar, sifted
- 300g sour cream
- 100g raspberry jam
- 1 punnet raspberries
- 12 brown sugar meringues
1 Whip the cream and icing sugar to soft peaks, then fold in the sour cream. Stir the rapsberry jam and raspberries together.
2 Crumble the meringues into pieces, then layer into glases with the cream and raspberry mixtures.