Eton Mess

Directions

1. 1
   Simmer raspberries and 2 tbsp sugar in a heavy bottom pan until it thickens to make the compote. Set it aside to cool.
2. 2
   Whip cream adding 3 tbsp caster sugar until stiff peaks form and store it in the refrigerator.
3. 3
   Make meringue ahead or get them from a bakery.
4. 4
   Break meringue into smaller pieces.
5. 5
   Drop some broken pieces of meringue in a cold glass cup, top with raspberry compote and top with whipped cream.
6. 6
   Repeat another layer of meringue, compote and cream.
7. 7
   Serve it immediately in 2 dessert cups.