Chocolate and raspberry Eton mess ripple

Chocolate and raspberry Eton mess ripple


  1. Whip the cream and icing sugar together until it forms firm peaks.   
  2. 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