Baking Mad with Eric Lanlard

Sweet, simple and oh-so-English, Eric makes a classic Eton mess on Baking Mad

Serves 6

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

For the meringue

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

1. First make the meringue. Preheat the oven to 180°C/gas mark 4 and line a baking sheet white greaseproof paper.

2. Using an electric mixer, whisk 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 incorporated you should be left with a thick, glossy mixture.

3. Spread the meringue onto the lined tray in an even layer and cook for 15 minutes. The meringue should be lightly golden, but still soft, chewy and marshmallow-like. Remove from oven and allow to cool.

4. Assemble your Eton mess just before you want to serve. Mix the caster sugar with mascarpone until soft and well combined. In a separate bowl whip the cream with the vanilla sugar.

5. Take a third of the raspberries, add a tablespoon of raspberry liqueur and crush with a fork. Take a deep glass bowl and begin layering the Eton mess. Start with a layer of cream topped with a layer of whole raspberries and drizzle some crushed raspberries over the top. Tear the meringue and add some large pieces then top with the mascarpone mixture. Continue layering until you fill the glass dish then finish with a layer of raspberries, a dusting of icing sugar and a sprinkling of popping candy to surprise your guests.