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Raspberry Meringue Cream


With  Simon Holst

Raspberry Meringue Cream

Time: 20 mins
Serves: 4-6
Cost per serve: $1.00

Raspberries give tartness, flavour and a very pretty colour to this easily assembled, summery dessert. Exact proportions are not essential.

Ingredients
about 125g meringues, bought or homemade
about 250g frozen or fresh raspberries
1 1/4 cups (300ml) cream, lightly whipped
1/2 tsp vanilla essence

Method
Cut or break meringues into chunky 1cm cubes. Do not crumble finely.
Thaw frozen raspberries, putting a few perfect whole berries aside for a garnish.
Break and mash the rest into smaller pieces as they become softer (larger amounts of berries make a pudding with a stronger fruit flavour).
The pudding is best assembled when the berries are almost completely thawed. If using fresh berries, slightly mash them with the back of a spoon. Do not puree the fresh or frozen berries.
In a large bowl, beat the cream with the vanilla until the mixture is just thick enough so that you cannot pour it from the bowl.
Take care not to overbeat the cream until it looks dry.
Using a spatula or stirrer, fold all the meringue pieces through the whipped cream, then fold the raspberries (and any raspberry juice) fairly evenly through the mixture.
Leave a few streaks, since these look pretty.
Spoon the mixture carefully into individual dishes and serve immediately or refrigerate up to an hour or so.
Serve cold, garnished with reserved berries and mint sprigs if available.

(Broadcast 8 October 2012)


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