- Whip the cream and icing sugar together until it forms firm peaks.
- Stir the pots of ganache to soften the mixture slightly, then stir into the cream with the raspberries and meringues. Spoon into a large bowl and serve swiftly.
Recipes from Waitrose
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Give your Eton mess a modern twist with the addition of chocolate!
300ml (10 1/2 fl oz) pot essential Waitrose Double Cream 2 tbsp icing sugar 3 x 45g (1 3/4 oz) Gü Chocolate Ganache Mini Puds 300g (10 1/2 oz)raspberries, thawed if frozen 1 tub 16 mini meringue shells, broken into quarters
Time: 10 mins Serves: 6 Nutrition: n/a