Those little tubs of ready-made meringues you get in the supermarket can come in very handy. I’ll never forget wowing the mums at my son’s 1st birthday party by serving them in dishes of strawberries drizzled with molten chocolate. My sleep deprived friends with babies of their own seemed to think I was some kind of culinary genius.

It’s a bit like this raspberry mess. Traditional Eton Mess has proper cream but you get the same effect here just by using naturally fat free quark. If it gets me off the hook of cooking too much for convenience, may I redeem myself by telling you these are home grown raspberries albeit out of the freezer from last year’s crop.

Save

Simply crush some raspberries into some plain quark with crumbled meringue pieces and decant into dishes – I used some old glass Gu pudding ramekins. It looks nice to leave a whole raspberry and drizzle red berry juice on top. Then just top with more mini meringue and serve. You can make them ahead in the fridge but the meringue is best added at the last moment otherwise it dissolves.

Other ways to try this include with strawberries or blackberries.

Print Recipe

Raspberry Quark Eton Mess

Servings: 4

Ingredients

300 g quark
100 g raspberries I used defrosted frozen ones but fresh are fine
6 mini meringues crumbled

Instructions

Set aside several raspberries and a third of the crumbled meringue.
In a medium bowl, stir the rest of the crumbled meringue and raspberries into the quark.
Spoon the quark mix into dessert dishes. If there is any raspberry juice remaining, drizzle this on top. When ready to serve, top the quark mix with a couple of raspberries each and the rest of the crumbled meringue mixture. Serve immediately.

Notes

If storing left over raspberry quark Eton mess, the meringues will go soft quickly but they are fine to eat for a couple of days if stored in the fridge.

Variation ideas:

You can switch raspberries for strawberries or blackberries.