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Raspberry Meringue Mess Recipe

Raspberry Meringue Mess

Serves 6

This is our version of a favorite, British, summer dessert. Prep the recipe components early in the day and assemble the dessert just before serving so the meringues stay crunchy.

Ingredients:

  • 1/2 cup raspberry jam
  • Pinch of salt
  • 1 tablespoon Grand Marnier or orange juice
  • 18 ounces fresh raspberries
  • 1 1/2 ounces vanilla meringues (18 - 24 small meringues)
  • 1 1/4 cups heavy whipping cream
  • 1 cup sour cream
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar
  • 1/4 cup chopped, roasted, salted pistachios

Directions:

  1. Combine jam and salt in a small saucepan. Place over medium heat and simmer until jam melts. Add Grand Marnier and simmer 1 minute. Remove from heat and transfer to medium bowl. Add raspberries to jam mixture. Gently stir to coat berries with sauce.
  2. Transfer meringues to rimmed baking sheet. Lightly press each cookie to break into a few pieces. Broil until toasted and lightly browned, watching closely, 1 to 2 minutes. Set aside to cool.
  3. In the bowl of an electric mixer, combine cream, sour cream, orange zest, vanilla, and sugar. Mix on medium-high until soft peaks form, about 3 minutes.
  4. Into 6 serving glasses or bowls, layer half the whipped cream mixture, half the berries, and half the toasted meringues. Repeat to make second layer. Garnish with pistachios and serve.

Nutrition:

Amount Per Serving (based on 6 servings)
Calories: 410
Fat: 27 g
Saturated Fat: 15 g
Cholesterol: 75 mg
Sodium: 80 mg
Carbohydrates: 41 g
Fiber: 6 g
Sugar: 32 g
Protein: 4 g
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