This article was written for Annabel & Grace, which is now part of Rest Less.
Raspberry Meringue Bomb
250 g fresh or frozen raspberries
2 tbsp Creme de Cassis
280 ml double cream
125 g ready-made meringues
How to prepare
Defrost raspberries if using frozen, then push through sieve using back of wooden spoon and squeeze out all juice. Stir in Cassis. In another bowl whisk cream until just starting to thicken. In third bowl crumble the meringues into quite chunky pieces. Pour cream over meringues and mix up gently until meringues are covered. Pour half of raspberry coulis over the meringue & cream mixture and stir in but not too much as you want a marbled effect. Put into pudding basin, smooth top, cover with foil and freeze for at least 3 hours. Just before serving dip bowl into hot water for 30 seconds and tip onto serving plate and cut into slices. Serve with rest of coulis drizzled across each piece.
More sweet treats here