Raspberry Pistachio Eton Mess
Dessert with a hit of pretty from some edible flowers. Bakers Royale
- 1 cup heavy cream
- 1/2 cup confectioner’s sugar
- 1/4 cup granulated sugar
- 12 oz raspberries
- 1/2 cup pistachios, finely chopped
- 12 – 14 inch meringues, crumbled
- edible flowers
- Place heavy cream into a small bowl and whip until soft peaks form. Add the confectioner’s sugar and beat until stiff peaks form; set aside.
- In a separate bowl, mash 8 oz. raspberries with the granulated sugar. Fold raspberry mixture into the whipped cream. Fold in crumbled meringues.
- Spoon eton mess mixture into tall glass, layer with whole raspberries and pistachios; finish tops with edible flowers.