Eton mess with brown sugar meringues

by Ed Halmagyi


  • 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.

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