2 tsp tablespoons framboise liqueur (I skipped it)
1 pint cold heavy cream
1 teaspoons pure vanilla extract
5 to 6 (3-inch) bakery meringue shells, broken in pieces (for vegetarian option, use vanilla wafers)
Instructions
Pour ½ package of the raspberries, ¾ cups of the sugar, and the lemon juice into a 10-inch saute pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining of raspberries into the hot mixture and refrigerate until very cold. (You can add framboise liqueur at this point before refrigerating).
In the bowl beat the cream, the remaining 8 tsp of sugar, and the vanilla together on medium-high speed until it forms firm peaks.
In decorative glasses, layer the raspberry mixture, cream and the meringue shells until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve.
Recipe by The Lady 8 Home at https://www.thelady8home.com/eton-mess-on-independence-day-inafridays/