Ingredients
2 tsp chocolate spread
4 mini meringues
For the Eton mess
85ml/3fl oz double cream
55g/2oz raspberries
30g/1oz meringues, smashed
2 tsp chocolate spread
For the coulis
55g/2oz raspberries
1 tbsp red wine
1 tbsp caster sugar
½ lemon, juice only
1 segment of orange
For the lime cream
120ml/4fl oz double cream
½ lime, zest only
1 tbsp icing sugar
½ lime, juice only
55g/2oz raspberries, to serve

Method
1. Spread one tablespoon of chocolate spread on the flat side of a meringue and sandwich together with another. Repeat with the other two meringues.
2. Place the meringue sandwiches into a tall serving glass or dish and set aside.
3. Meanwhile, make the Eton mess by placing the cream into a large bowl and lightly whip to form soft peaks.
4. Add the raspberries and the smashed meringues and fold together lightly.
5. Stir in the chocolate spread to leave a rippled effect. Place the Eton mess in the glass.
6. To make the coulis, place the raspberries, wine, sugar, lemon juice and orange segment into a mini food processor and blend together until smooth. Drizzle half the coulis into the glass on top of the Eton mess.
7. Meanwhile, make the lime cream. Place the cream and icing sugar into a large bowl and whisk together to form soft peaks. Add the lime juice and zest and fold to combine.
8. Spoon the lime cream into the glass.
9. Sprinkle raspberries on top and then finish with the remaining coulis. Serve.