Awọn akoonu
show
eroja
- 250 ml ipara
- 20 Awọn meringues kekere
- 500 g Awọn raspberries tio tutunini
- 1 tbsp Sugar
- 4 tbsp Mango puree
ilana
- 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!
Nutrition
Sìn: 100gAwọn kalori: 158kcalAwọn carbohydrates: 10.1gAmuaradagba: 1.5gỌra: 9.2g
Fi a Reply