Ghostly Eton Mess Recipe

• For the meringues you will need a clean, grease-free mixing bowl and electric whisk.
• Separate the eggs, keep the whites and place the yolks to one side for a later date (usually I keep them for custard).
• Start whisking the egg whites, and once they start becoming frothy start adding the caster sugar gradually as you mix. Also squeeze in a teaspoon of lemon juice.
• Continue to whisk until the meringue mix is white, glossy and stiff.
• Place in a piping bag (or a ziplock sandwich bag if you don't have one, once filled cut a small corner off, and pipe away). Pipe a circle around 4 inches diameter, and fill in the gap with the meringue to provide a decent base. Then continue to pipe in a spiral upwards to that you get a little cone shape.
• Take 2 pearl sprinkles used for cake decorations per ghost, and place at the top to look like eyes.
• Bake on a low temperature, as low as your cooker will go (ideally less than 100'C) for 4 hours.

Raspberry sauce

• Select 3-5 raspberries per serving and set to one side for the final building of your Eton mess stack and place in the freezer for a few hours. Place the remaining raspberries in a pan, with the rum and icing sugar and boil on a high heat until the raspberries have blended into a sauce and thickened. This should take around 5 minutes.
• Sieve through a fine sieve into a jug to remove the seeds. Run the back of a dessert spoon against the sieve to help extract the most sauce from the cooked raspberries.

Chantilly cream

• Place the cream, vanilla paste and icing sugar in a bowl and whisk with an electric whisk until it just starts to thicken. You don't want it too stiff, just thick enough to hold it's shape.

To assemble

• In a tumbler sized glass (or goblet for more fun) place 2 tablespoons of chantilly cream, on top of that drizzle 2 tablespoons of the raspberry sauce. Take 3-5 frozen raspberries and place top down on top of the cream, this makes a perfect podium for your little ghosty! To finish dust with icing sugar, and allow your guests to smash the meringue into Eton mess themselves... mwahaha