Fresh Raspberries, Whipped Cream & Meringues

rasp 1 rasp 2


Hello! Here is Part Two of the awesome Mother’s Day Menu that I was treated to by Adam last weekend! You can find Part One, Wild Mushroom and Truffle Oil Risotto HERE.

This is one of my FAVOURITE spring/summer desserts, and was my last big sugar pig-out before resuming healthy eating this week. I have been having far too much in the way of sugar and treats lately, but this is DEFINITELY worth the splurge!


You will need (for 4 people):

  • 2 punnets of fresh raspberries (to serve)
  • 1 punnet fresh raspberries (for the sauce)
  • 300ml pot of double cream
  • 50g golden caster sugar for cream
  • 50g golden caster sugar for the sauce
  • 1 box white meringues
  • 1 lemon


  1. Wash raspberries, and set aside.
  2. Place meringues in individual bowls.
  3. Add whipped cream (see method below) and raspberries to meringues.
  4. Pour cooled raspberry sauce (see method below), all over.
  5. Bon Appetit!

To whip the cream:

  1. Begin with thoroughly chilled cream.
  2. Chill mixing bowl and balloon whisk in fridge.
  3. Whip the cream with the whisk.
  4. Add the sugar while whipping cream.
  5. The cream is whipped when soft peaks form.

To make the raspberry sauce:

  1. Put 1 punnet of raspberries, 2 tablespoons of lemon juice, and 50g sugar into a saucepan.
  2. Cook on a low heat and mash with a spoon until the mixture is soft and just begins to boil.
  3. Press through a fine sieve.
  4. Leave to cool before using.

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