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LEMON AND RASPBERRY ETON MESS CAKE

This recipe is the epitome of easy and effortless, whilst still looking completely impressive and tasting amazing. What could be better? This recipe is an extract from our new cookbook delicious.

Ingredients
  •     300ml thickened cream
  •     1/2 cup (60g) pure icing sugar, sifted
  •     1 tsp vanilla bean paste
  •     Finely grated zest of 1 lemon, plus extra zest to serve
  •     200g mascarpone
  •     100g store-bought meringue, crumbled
  •     2 x 230g store-bought round sponge cakes
  •     1/2 cup (160g) raspberry jam, warmed
  •     125g raspberries
  •     Baby mint or small mint leaves, to serve

Method
  1. Place cream and icing sugar in a bowl and whisk to soft peaks. Add vanilla, lemon zest and mascarpone, and whisk to firm peaks. Fold in meringue.
  2. Place 1 sponge on a serving plate and spread with half the jam. Top with half the meringue cream, then drizzle with remaining jam. Top remaining sponge with remaining meringue cream, using a palette knife to create peaks, then place on top of first cake.
  3. Scatter with raspberries, mint and extra lemon zest to serve.

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