raspberry ripple (Serves 6)
10 ounces fresh raspberries
7 ounces raspberries
2 tablespoons sugar syrup (equal parts of sugar and water brought to a boil to melt sugar and cooled)
½ tsp lemon juice
3.5 ounces (weight) egg whites
3.5 ounces caster sugar
3.5 ounces confectioners’ sugar, sifted after measuring
2 tablespoons cornstarch
vanilla yoghurt cream
1 1/3 cups heavy whipping cream
1 vanilla bean, split lengthwise
1/4 ounce gelatine envelope softened in 1/3 cup cold water
Scant 1/2 cup superfine sugar
1/2 pound thick plain yoghurt, any fat content
1 1/2 tablespoons Frangelico liqueur
To prepare the cream, bring cream, vanilla and sugar to simmer in saucepan.
Stir in the gelatine until dissolved then add Frangelico and take off heat immediately.
Allow to cool completely and before the mix starts to set, stir through the yoghurt until combined
Pass the mix through fine sieve. Pour into piping bag, tie end to seal and refrigerate for 4 hours until firm.
To make the meringues, whisk whites to soft peak in food mixer on medium speed.
Gradually add caster sugar and continue to whisk till stiff.
Mix icing sugar and cornflour and fold through meringue till combined.
Spoon into piping bag, seal and pipe small dots onto paper lined baking tray.
Cook in 60C oven for 2 hours. Allow to cool completely then store in airtight container.
To make the sauce, combine all ingredients and blitz in blender till smooth, then pass through fine sieve. Discard solids.
To assemble the dessert, arrange the raspberries, vanilla cream, raspberry sauce and meringue dots in layers in serving glasses. Serve immediately.