My love for pavlova is bordering on obsession. Honestly.
I’m probably going to walk into my house one day and see Ted, Marshall, Barney, Lily, and Robin standing beneath the “Intervention” banner.
And, I would probably deserve it. (Also, wouldn’t really mind it…I think hanging out with that gang wouldn’t be the worst thing in the world.)
So, in order to keep from being committed for love of pavlova, I’m making a recipe that isn’t pavlova.
Although, it’s pretty close.
In fact, it’s basically what would happen if you took a raspberry pavlova and dropped it on the ground and smashed it to bits.
But….delicious.
Don’t actually drop it on the ground, no one likes a dirty dessert.
So, if you like pavlova like me, make this Raspberry Eton Mess.
It’s simple, it’s delicious, and it only takes a few minutes to throw together.
Do it.
Ingredients
- 12 ounces raspberries, washed
- juice of one orange
- 1/2 cup sugar, divided
- 2 cups heavy whipping cream
- meringue shells, crushed (Shells can be store bought or homemade.)
Directions
- In a medium bowl, mix together the raspberries, orange juice, and 1/4 cup of sugar. Allow them to hang out on the counter and get all chummy.
- In a large mixing bowl, whip heavy whipping cream and remaining sugar until stiff peaks form.
- Sprinkle crushed meringue shells on top of whipped cream and carefully incorporate. Fold it in...you don’t want to lose the air in the whipping cream!
- Spoon whipped cream mixture into serving bowls and top with mascerated raspberries.
- Try not to stand at the counter and eat the leftovers off the huge serving spoon...not that I’ve done that.
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