John Myers
Ingredients for 4 servings:
- 100 g meringue(s)
- 400 g raspberries (frozen)
- 350 g whipped cream
- 2 cl raspberry liqueur
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
addictive dessert – not exactly low in calories
Crumble half of the meringues (available pre-packaged in the confectionery aisle in most supermarkets) into a glass bowl (you can either put the meringues in a sturdy plastic bag and crush them with a rolling pin, or you can put them in a food processor, but that will also create quite a bit of dust). Spread half of the frozen raspberries on top and drizzle with raspberry liqueur. Whip the cream until semi-stiff (!) and pour it over the top; it should really run into the corners. Layer the remaining ingredients on top of each other as described. Leave to chill in the fridge for at least two, preferably four hours. The raspberries will now slowly thaw; their juice and the raspberry liqueur will soak into the meringue, and the cream will freeze slightly – everything will then have a semifreddo look and taste downright addictive. Important: Do not add sugar to the cream – the meringues are sweet enough! This dessert cannot be prepared in advance, for example, in the morning for the evening, otherwise you’ll just end up with mush. This works best when everything is served in one bowl, so don’t use serving bowls, as it will get mushy too quickly or the berries will still be rock hard. The original recipe calls for 200g meringue, 500g raspberries, and 1/2 liter of cream for 6-8 people, but we found that too dry, too sweet, and not enough. We usually serve two bowls, one with and one without raspberry brandy. A variety of fruit is also possible, of course.
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