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Mango Raspberry Meringue Cream

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Mango Raspberry Meringue Cream

The perfect mango raspberry meringue cream recipe with a picture and simple step-by-step instructions.

  • 250 ml Cream
  • 20 piece Small meringues
  • 500 g Frozen raspberries
  • 1 tbsp Sugar
  • 4 tbsp Mango puree
  1. Beat the cream with the sugar until stiff, it shouldn’t be very firm but rather creamy. Next, chop the meringues up if they are too big. Now in small dessert glasses first the meringue, then a layer of raspberries, a layer of cream and repeat the whole thing. On the second layer of cream, add a tablespoon of mango puree per glass and a few raspberries to decorate. Let it steep in the fridge for about 4 hours, then serve cold!
Dinner
European
mango raspberry meringue cream

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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