Eton mess stacks

• egg white1
• icing sugar↗350g g
• crushed cardamom↗1 tsp tsp

  seeds

• oila little

  for greasing

• pot double cream↗142ml ml
• lemon↗juice 1⁄2

  juice 1⁄2

• punnet raspberry250g g

Step-by-step instructions

1. 1

   Lightly whisk the egg white, then stir in the icing sugar and cardamom to make a firm fondant icing. Roll the icing into 8 golfballsize balls (you probably won’t need all of it). Two at a time, place the balls at opposite ends of a greased piece of baking paper, then microwave for 30-40 secs on High until quadrupled in size. Leave to cool for a few mins, then lift off the paper and repeat until all the balls are cooked.

2. 2

   Whip the cream with half the lemon juice. Crush half the raspberries, then fold through the cream. To serve, place a little splodge of raspberry cream onto each plate. Stack a meringue with some more cream, then place another meringue on top. Spoon over more cream, then top with a few whole raspberries. Dust with icing sugar and serve.