A popular dessert for summer time.
For the Eton Mess
- 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.
- In a large bowl, using an electric hand whisk, whisk the cream with sugar and vanilla extract to nice soft peaks.
- In another large bowl, stir the mascarpone around until soft, then fold in the cream.
- 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.