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
 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.
 In a separate bowl, mash 8 oz. raspberries with the granulated sugar. Fold raspberry mixture into the whipped cream. Fold in crumbled meringues.
 Spoon the Eton Mess mixture into tall glasses, garnish with whole raspberries and chopped pistachios; finish with edible flowers.