Boozy raspberry eton mess

Method

1. Put 250g of the raspberries in a blender/food processor with the crème de cassis and the 2 tbsp icing sugar. Whizz until smooth, then push the mixture through a sieve with the back of a wooden spoon, directly into a bowl to make a coulis (discard the pulp and seeds).
2. In a large bowl, use an electric mixer to beat the cream, vanilla paste and remaining 70g icing sugar until pillowy with a thick, droppable consistency (scoop some up on a wooden spoon, hold the spoon sideways and tap it on the edge of the bowl – the cream should drop off reluctantly). Pour in the coulis and break in the meringue nests, keeping some nice chunky pieces. Add the remaining raspberries, then gently fold everything together with a large metal spoon, just until the coulis is rippled through the cream.
3. Portion into 6-8 glasses or small bowls, then serve topped with extra crumbled meringue if you like (see Make Ahead).