Raspberry Jam


For the Eton Mess

2tspPomegranate Juice
150gCaster Sugar
250mlDouble Cream
1tspVanilla Extract
250gMascarpone Cheese
12Crushed Meringues
2tspPopping Candy


  1. Cook the raspberries and pomegranate juice in a saucepan over a low heat until the fruit softens. Mash roughly with a fork and leave to cool. 
  2. In a large bowl, using an electric hand whisk, whisk the cream with sugar and vanilla extract to nice soft peaks. 
  3. In another large bowl, stir the mascarpone around until soft, then fold in the cream.
  4. In individual glass dishes, layer all the different ingredients, top it off with fresh raspberries and sprinkle the popping candy on top just before serving. 

Other Recipes on Baking Mad

Recipes on Baking Mad