Want to wow your sweetie with an impressive dessert that’s a total cinch? Try Ina Garten’s recipe for Eton Mess – you’ll be the star of Valentine’s Day!

Eton mess is an English boarding school dessert that incorporates several of my favorite things—fruit, whipped cream, and meringue—all smooshed together. If it’s made with raspberries and served in beautiful glasses, it’s also a very elegant dessert. I cook the raspberries in advance and then assemble the glasses before the party.

Recipe for Eton Mess
from Barefoot Contessa How Easy is That? by Ina Garten

4 (6-ounce) packages fresh raspberries, divided
1 cup plus 3 tablespoons sugar
1 tablespoon freshly squeezed lemon juice
1 tablespoon framboise liqueur
1 ½ cups cold heavy cream
1 teaspoon pure vanilla extract
3 (3-inch) bakery meringue shells, broken in pieces

Pour 2 packages of the raspberries, 1 cup of sugar, and the lemon juice into a 10-inch sauté 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 2 packages of raspberries and the framboise into the hot mixture and refrigerate until very cold.

In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 3 tablespoons of sugar, and the vanilla together on medium-high speed until it forms firm peaks.

In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture, and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve.