Go Back
Print
Boozy Raspberry Eaton Mess in two stemless wine glasses with mint leaf garnish. Coupe of Eton Mess in the background with meringue cookies. All on a white window sill. Sugar with Spice Blog.

Boozy Raspberry Eaton Mess

Summery blend of crisp meringues, soft whipped cream, and fresh raspberries. The perfect light and airy dessert for picnics or summer parties.

Course Dessert
Cuisine United Kingdom
Prep Time 2 hours
Total Time 2 hours
Servings 4 people

Ingredients

Raspberry Sauce

  • 1 1/2 cup Fresh Raspberries divided
  • 2 tbsp Granulated Sugar
  • 1/4 cup Brandy or Prosecco

Whipped Cream

  • 1 cup Heavy Cream chilled
  • 2 tbsp Caster Sugar
  • 1 tsp Vanilla

Homemade Meringues

  • 2 Egg Whites
  • 1 cup Caster Sugar
  • 1 tsp Vanilla optional

Instructions

Homemade Meringues

  1. Preheat the oven to 250°F

  2. Place your egg whites in the bowl of your stand mixer. (You can use a hand-mixer as well, but it will take longer. And be more cumbersome.)

  3. Beat the egg whites until stiff peaks form.

  4. Slowly add in the sugar. Mixing between each addition. Beat until the egg whites are thick and glossy.

  5. Spoon onto a baking sheet covered in parchment paper. You should end up with 6 large meringues.

  6. Bake for roughly 2 hours. Keep an eye on the meringues in the last 30 minutes. You don't want them to get golden. They should lift easily off the parchment when done.

Raspberry Sauce

  1. Place 1 cup of raspberries in a bowl.

  2. Sprinkle with sugar. Pour your choice of brandy or prosecco over the raspberries.

  3. Allow to sit for 30 minutes.

Whipped Cream

  1. Placed chilled cream in a chilled bowl.

  2. Whip the cream and sugar until soft peaks form.

Assembly

  1. In your chosen glasses or cups, alternate layers of meringues, raspberry sauce, remaining fresh raspberries, and whipped cream. Garnish with fresh mint and raspberries. Serve.