Raspberry Pistachio Eton Mess

608_Raspberry Pistachio Eton Mess_thumb[3]

1 cup heavy cream
½ cup confectioner’s sugar
¼ cup granulated sugar
12 oz. raspberries
½ cup pistachios, finely chopped
12-14 1½ inch meringues, crumbled
edible flowers

Place heavy cream into a small bowl and whip until soft peaks form. Add the confectioner’s sugar and beat until stiff peaks form; set aside.

[2] In a separate bowl, mash 8 oz. raspberries with the granulated sugar. Fold raspberry mixture into the whipped cream. Fold in crumbled meringues.

[3] Spoon the Eton Mess mixture into tall glasses, garnish with whole raspberries and chopped pistachios; finish with edible flowers.

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