(Serves 6)

Ingredients

For the meringue:

• 4 egg whites
  
• 225g icing sugar
  
• 1 tsp white wine vinegar
  
• 1 tsp cornflour
  
• 1 tsp vanilla extract

For the Eton Mess:

• 350g fresh raspberries
  
• 1 tbsp raspberry liquor
  
• 250ml whipping cream
  
• 50g vanilla sugar
  
• 100g golden caster sugar
  
• 250g mascarpone cheese
  
• Icing sugar, to dust
  
• 2 sachets popping candy

Method

1. Preheat oven to 180C and line a baking sheet white greaseproof paper.

2. To make the meringue, use an electric mixer to mix the egg whites at full speed and gradually add the icing sugar a tablespoon at a time. Combine the white wine vinegar with vanilla and cornflour, and add this to the meringue mixture. Once everything is combined you should be left with a thick, glossy mixture.

3. Evenly spread the meringue mixture onto your lined tray and cook for 15 minutes, or until lightly golden but still soft, chewy and marshmallow-like. Remove from the oven and allow to cool.

4. Assemble your Eton Mess just before you want to serve. Start by mixing the caster sugar with mascarpone until soft and well combined.

5. In a separate bowl whip the cream with the vanilla sugar. Take a third of the raspberries, add the raspberry liquor and crush with a fork.

6. Then take a deep glass bowl and begin layering. Start with a layer cream topped with a layer of whole raspberries and drizzle some crushed raspberries over the top. Then tear your meringue, add some large pieces and top with the mascarpone mixture. Continue layering until you fill the bowl, finishing with a layer of raspberries, a dust of icing sugar and a sprinkling of popping candy to surprise your guests!