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Try this delicious dessert!
This is one of our easiest recipes! Everybody we serve it to loves its attractive, summery appearance (and delicious flavour, of course).
We find it is popular with all age groups (except one and two-year-olds who find the tartness of the raspberries a bit much).
It's the contrast of the sour raspberries, the blandness of the cream and the sweetness and texture of the meringue that make it a special, and very easy, dessert.
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Most favourite in our menu.
It is a very good-natured pudding, too. At a pinch you can eat it straight after it is made. While it is probably at its best about an hour after it is made, it is quite acceptable after 12 hours or so, if you need to work ahead for any reason.
Exact proportions are not essential. You can make it with bought meringues and no recipe. Just remember not to sweeten the cream when you whip it though, because this makes the dessert too sweet.
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To make meringues:
MBeat the egg whites with a pinch of salt (in a bowl which contains no traces of oil) until foamy.
Gradually add the castor sugar and beat until very stiff and smooth, then beat in the vanilla.
Shape the mixture into about 24 small meringues on a Teflon liner or baking paper. Bake without browning at 100degC for one to one and a half hours, until a meringue, when cooled for 5 minutes, is dry right through.
Store cooled meringues in airtight plastic bags or other suitable containers until required (for up to a month).
For this pudding, cut or break meringues into chunky 1cm cubes. Do not crumble finely. To assemble the dessert: Thaw frozen raspberries, breaking them up into smaller pieces as they become softer, after reserving a few for garnish.
(Larger amounts make a more tangy pudding.) 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 and vanilla until the mixture is just thick enough not to pour from the bowl. Do not beat until dry.
Fold in the meringue pieces, then fold the raspberries fairly evenly through the mixture. Refrigerate for about an hour (or longer if necessary) to allow the meringue to soften somewhat, then spoon into individual dishes and serve immediately or refrigerate up to an hour longer.
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