Berry Meringue Creams

Berry Meringue Creams

 

A delicious light dessert served in individual glass dishes. Fresh raspberries and strawberries are folded in whipped cream with crushed meringue lightly mixed in. They are decorated with cut strawberries and dusted with icing sugar.

 

Berry Meringue Creams
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Preparation time if making meringues: 25 minutes
  • Cooking time for the meringues: 1 hour 15 minutes
  • Standing time for the meringues: 2 hours

  • Ingredients
  • 340g (12 oz) strawberries (1 pint)
  • 2 tbsp caster sugar/white sugar
  • 300ml/10 fl oz double cream/whipping cream (1¼ cups)
  • ½ tsp vanilla extract
  • 3 meringue shells*
  • 140g (5 oz) raspberries
  • icing/powdered sugar to decorate

  • *This dish is a great way to use up any left over meringue. However, if making the meringues especially for this dish, follow the recipe below and prepare these first.

  • For the meringue
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 115g (4 oz) caster/white sugar (½ cup plus 1 tbsp)

  • Equipment
  • 4 x glass dessert dishes


  1. Method
  2. For the meringues
  3. Preheat oven to cool, 140°C (275°F) (mark 1)

  4. Whisk the egg whites until they are stiff. Gradually whisk in the sugar a spoonful at a time, whisking well between each addition until stiff and glossy.

  5. Line a baking sheet with baking parchment. Dab a little meringue on each corner of the baking sheet first to keep the lining in place.

  6. Spoon 6 mounds of meringue onto the baking parchment. Bake in the centre of the oven for 1 hour to 1 hour 15 minutes until the meringues will lift from the paper easily. Turn off the oven but leave the meringues in the oven for a further 2 hours. This will allow the meringues to completely dry out. (You will only need four of the meringue shells for this recipe.)

  7. For the Berry Meringue Creams
  8. Wash, pat dry and hull strawberries. Reserve a quarter and set aside. Quarter the rest and place in a small bowl, then gently mix in 4 teaspoons of the sugar and leave to stand for 10 minutes.

  9. Pour the cream into a bowl and add the remaining 2 teaspoons sugar and vanilla. Whisk until the cream holds a soft peak.

  10. Carefully break 4 of the meringue shells into small pieces and mix into the cream. Fold in the raspberries and strawberries, including any of their juice, being careful not to over mix.

  11. Divide between the four dishes. Top with the reserved strawberries, cutting any into halves or quarters if they are too large.

  12. Dust a little icing sugar over top just before serving.

  13. They can be refrigerated for up to two hours, leaving the icing sugar to be dusted over until just before serving.

Updated: July 19, 2017

Easy Summer Trifle

Easy Summer Trifle

 

A very refreshing summer trifle with fresh raspberries and strawberries, that is very quick and easy to prepare.

 

Easy Summer Trifle
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Standing time: about 15 minutes

  • Ingredients
  • 1 pkt. sponge fingers, lady fingers or trifle sponges
  • 4 tbsp raspberry conserve
  • 115g (4 oz) strawberries (about ⅓ of a pint container)
  • 115g (4 oz) raspberries
  • 2 tbsp sherry
  • 240ml (8 fl oz) Bird’s custard (1 cup)
  • 120ml (4 fl oz) double cream/whipping cream (½ cup)

  • Equipment
  • 4 glass dessert dishes


  1. Method
  2. Break enough of the sponges to fit the base of each dish.

  3. Spoon 1 tablespoon of raspberry conserve on top of the sponge and level.

  4. Reserve 4 raspberries and 4 strawberries for decoration. Equally divide the rest of the fruit between the four dishes, cutting the strawberries in half.

  5. Now sprinkle ½ tablespoon of sherry over the fruit in each dish and leave while preparing the custard so the sherry can be absorbed by the fruit and sponge. At this stage it can be left for up to an hour.

  6. Make up 1 cup of Bird’s custard according to the packet. Pour into a small jug and cover the custard with clingfilm so it does not form a skin. Leave until just cold. (I usually like to make my custard from scratch but, hey, this is supposed to be an easy, summer recipe! You could even buy a carton of ready-made custard.)

  7. Divide the custard between the four dishes.

  8. Whip up the cream until soft peaks form and put a dollop on top of the custard.

  9. Half the reserved strawberries and decorate each dish with two strawberry halves and a raspberry.

  10. Serve.

 

 

 

Raspberry Cream Dessert

Raspberry Cream Dessert

 

A very smooth dessert that is quick to prepare. Frozen raspberries are folded into a creamy raspberry mixture that is then left to set.

 

Raspberry Cream Dessert
Prepares: 8 servings
 
  • Preparation time: 15 minutes
  • Refrigeration time: The individual serving dishes will take about 1 hour and the large serving dish will take about 3 hours

  • Ingredients
  • 1 pkt raspberry jelly/jello
  • 2 tbsp caster sugar/white sugar
  • 150ml (5 fl oz) soured cream (⅔ cup)
  • 300ml (10 fl oz) double cream/whipping cream (1¼ cups)
  • ½ lemon, juice only (1½ tbsp)
  • 450g (1 lb) frozen raspberries (4 cups)
  • Crème Frâiche to serve

  • Equipment
  • Large glass serving dish or 8 individual glass dishes


  1. Method
  2. Bring some water to to the boil.

  3. If using a packet of jelly in the UK, pour 150ml (5 fl oz) of the boiling water into a bowl. Separate the jelly into segments and add to the bowl, stirring until the jelly has melted. Then stir in 150ml (5 fl oz) of cold water.

  4. If using jello in North America, pour 120ml (4 fl oz) (½ cup) of boiling water into a bowl. Add the jello, stirring to dissolve and then stir in 120ml (4 fl oz) (½ cup) of cold water.

  5. Stir in the sugar and then the soured cream. Using a balloon whisk, whisk to thoroughly combine the ingredients.

  6. In a separate bowl whisk the cream until soft peaks form and then fold this into the jelly mixture until it is fully incorporated. Stir in the lemon juice.

  7. The raspberries do not have to be fully thawed but they do need to be separated. Add these to the jelly mixture which will be quite runny.

  8. Pour into the large bowl or divide between the individual glass dishes. Refrigerate to set.

  9. When ready to serve, just dollop a spoonful of crème frâiche on the top.

Updated: May 6, 2017

Summer Trifle

This is a really light trifle. Not what you normally think of as a trifle although it uses the same ingredients. It’s very refreshing for a summer dessert and looks good too.

 

Summer Trifle

 

This very light summer trifle has a selection of seasonal fruits such as strawberries, raspberries, black and red currants, tossed in a fruit purée and surrounded with little boozy sponge fingers coated in a vanilla custard.

 

Summer Trifle
Prepares: 8 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 1 vanilla pod OR
  • 1 tsp vanilla extract
  • 200ml/7 fl oz milk
  • 3 egg yolks
  • 75g/2½ oz caster sugar, plus ½ tsp
  • 20 sponge fingers/lady fingers
  • 1 tbsp sweet white wine or sherry
  • 284ml/10 fl oz double cream/whipping cream
  • 1kg/2lb 3½ oz summer fruits, such as strawberries, raspberries, black and red currants
  • a splash of white wine (about 1 tablespoon)
  • 100g/3½ oz unsalted, shelled pistachio nuts, or walnuts


  1. Method
  2. Chill eight dessert plates in the fridge.

  3. Pour the milk in a small pan. Split the vanilla pod in two lengthways and add to the pan or add the extract, if using. Slowly heat on the lowest setting for 10 minutes, without boiling.

  4. Meanwhile put the egg yolks in a small bowl and stir in the sugar to make a paste.

  5. Slowly add the milk and vanilla, stirring until smooth. Return to the pan and stir over a low heat until the mixture begins to thicken. Do not let it boil. You want it to thicken enough to coat the back of a spoon. This will take about 8 minutes. Remove from the heat and cool briefly.

  6. Meanwhile, cut each sponge finger in two and lay them in a shallow bowl. Sprinkle over the wine or sherry.

  7. Whip the cream until it forms soft peaks and then fold into the cooled custard.

  8. Wash and pat dry the fruits. Remove the currants from their stalks, hull and halve the strawberries. Set aside half the berries and currants, picking out the best. Put the remainder in a food processor or blender and add the ½ teaspoon of sugar and wine. Purée until smooth and then push through a plastic sieve to remove the pulp, using the back of a spoon. Once the purée is pressed through, wipe the underside of the sieve with the spoon to get all the remaining sauce.

  9. Divide the sponge fingers between the chilled plates, arranging them around the edge.

  10. Carefully toss the reserved fruit with half the purée and spoon into the centre of each plate.

  11. Roughly chop the pistachio nuts or walnuts.

  12. Pour the custard over the sponge fingers then sprinkle the nuts on top.

  13. Pour the remaining purée over the fruit and serve.

 

Summer Berry Crêpes

I love making crêpes to fill with summer fruits. They are so light and make a really impressive summer dessert.

Crêpes aren’t difficult to make. My tip is to start off with a really hot pan and then turn the heat down a little. The pan only needs to be smeared with melted butter between cooking each one. It should just glisten, not be running with the butter.

I hope you will want to try them and enjoy them too.

 

Summer Berry Crêpes

 

Thin, light, crêpes are filled with a selection of delicious summer berries, then topped with velvety, whipped cream and chocolate shavings.

 

Summer Berry Crêpes
Prepares: Makes 8–10, 8 inch crêpes to serve 4
 
  • Preparation time: 15–20 minutes
  • Standing time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 120g/4 oz plain flour/cake and pastry flour
  • pinch of salt
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 200ml/7½ fl oz semi-skimmed milk mixed with 75 ml/2½ fl oz water
  • 60g/2oz butter
  • 450g/1 lb a selection of fresh berries, such as blackberries, blueberries, raspberries, redcurrants, or strawberries
  • 600ml/20 fl oz double cream/whipping cream
  • 60g/2 oz plain/dark chocolate

  • Equipment
  • heavy gauge aluminium frying pan
  • 4 plates


  1. Method
  2. Sift the flour and salt into a large mixing bowl.

  3. Make a well in the centre of the flour and break the eggs into it. Using an electric whisk or a balloon whisk, whisk the eggs into the flour gradually adding the milk and incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from around the edge of the bowl with a rubber spatula and whisk again until all the mixture is smooth. It should be the consistency of thin cream. Leave to rest for 20 minutes.

  4. Meanwhile, wash the berries and pat dry. Hull any strawberries, if using. Place in a bowl and set to one side.

  5. Over a shallow bowl, grate the chocolate to create chocolate shavings to be used for decoration.

  6. Then in a large bowl whip the cream until stiff and put to one side while making the crêpes.

  7. Melt the butter in the pan. Spoon 2 tablespoons into the batter and whisk it in, pour the rest into a small bowl. and set aside. Use a wodge of kitchen paper dipped in the melted butter to smear the pan between each crêpe.

  8. Get the pan really hot, then turn the heat down to a medium setting.

  9. Use about 3 tablespoons of batter for each crêpe. It is easier to measure this into a ladle or measuring cup first and use this to tip the batter into the pan in one go. Using the ladle or cup, hold it so that the base is very close to the bottom of the pan in the centre and then pour it in. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with the batter. If there are any holes, just fill them in with the batter using a teaspoon. It will take less than a minute to cook. Lift the edge with a palette knife to check the underside is golden.

  10. Flip the crêpe over with the palette knife. The other side will need less time to cook. Then slide it out of the pan onto a plate.

  11. Continue until there are 8 crêpes, (you may not use all the batter) overlapping them on the plate as you go and separating each one with a piece of kitchen paper. Keep them warm by covering the plate loosely with foil.

  12. They can now be filled. Divide the fruit between the crêpes, spooning a portion onto a quarter of each crêpe. Fold the crêpe in half and then in half again to form a triangle. Place two on each plate.

  13. Then spoon a generous dollop of cream on top of each crêpe and sprinkle with the chocolate shavings.

 

Fruity Delight

Fruity Delight

 

A really scrumptious dessert. A shortbread base is topped with a light, creamy cheese mixture, topped with glazed raspberries and strawberries and then dusted with icing sugar.

 

Fruity Delight
Prepares: 8 servings
 
  • Preparation time: 30 minutes
  • Standing time: 20 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • For the base
  • 120g/4 oz plain flour/cake and pastry flour
  • 30g/1 oz icing sugar
  • 60g/2 oz butter, softened
  • 1 egg yolk

  • For the topping
  • 200g/7 oz full-fat soft cheese
  • 200ml crème fraîche
  • 2 tbsp icing sugar
  • a few drops of vanilla essence
  • 200g/7 oz strawberries, washed and hulled
  • 200g/7 oz raspberries, washed
  • 2 tbsp redcurrant jelly
  • icing sugar to dust


  1. Method
  2. For the base
  3. Sift the flour and icing sugar into a bowl. Mix in the butter using your fingertips until it resembles fine breadcrumbs. Gradually add enough egg yolk a little at a time until the mixture starts to bind together. I find starting off using a small palette knife to bring the mixture together is helpful as it keeps the dough light. Once it is binding together, knead lightly to form a ball.

  4. Roll out the dough to a 20cm/8 inch round, then place on a baking sheet. Prick well with a fork, decorate the edges using the tines of the fork, then, using a knife, mark the pastry lightly into 8 equal sections.

  5. Chill, while preheating the oven to 180°C/350°F/gas mark 4.

  6. Bake the base for 15 minutes until just starting to brown. Re-mark the sections while it is still hot to make it easier for serving. Cool on a wire rack.

  7. For the topping
  8. Beat the soft cheese until it is creamy, then add the crème fraîche, icing sugar and vanilla essence. Beat until light and fluffy.

  9. Spread on the shortbread base, leaving a narrow border so that the decorative edge shows and the marked sections are still visible.

  10. If the strawberries are large, halve or quarter them. You want the raspberries and strawberries to be of a similar size. Cover the topping with the fruit.

  11. Put the redcurrant jelly in a small container and stir in 2 tablespoons of water. Microwave on medium for 30–60 seconds when the jelly should have dissolved and the mixture is bubbling. Leave to cool. Alternatively, heat in a small pan.

  12. Carefully brush the fruit with the jelly and then, just before serving, dust with icing sugar.

 

Creamy Summer Berry Jelly Salad

Creamy Summer Berry Jelly Salad

 

A delicious summer dessert where fresh raspberries and blueberries are nestled in a raspberry jelly which has a fluffy, creamy cheese topping and a sprinkling of toasted almonds.

 

Creamy Summer Berry Jelly Salad
Prepares: 8 servings
 
  • Preparation time: 25 minutes
  • Refrigeration time: the time to set the jelly, plus 6 hours

  • Ingredients
  • 250ml/10 fl oz boiling water
  • 1 pkt raspberry jelly*
  • 210ml/7½ fl oz cold water
  • 1 lemon
  • 50g/2 oz raspberries
  • 50g/2 oz blueberries
  • 140ml/5 fl oz double cream/whipping cream
  • 110g/4 oz cream cheese
  • 38g/1½ oz icing sugar
  • 25g/1 oz slivered almonds, finely chopped

  • *Flavoured jelly in the U.K. is always sold in the gelatine form and in North America in the powdered form, but it is made up the same way.

  • Equipment
  • A 20 × 20 × 5cm/8 × 8 × 2 inch dish


  1. Method
  2. Finely grate enough of the lemon peel to produce ¼ teaspoon and set aside. Then juice the lemon.

  3. For the gelatine form of the flavoured jelly, pour the boiling water into a bowl. Break the jelly into its sections and add to the bowl. Stir now and again until completely dissolved.

  4. For the powdered form of jelly, tip the powder into a bowl and pour over the boiling water. Stir until completely dissolved.

  5. Then, in either case, stir in the cold water and 2 tablespoons of the lemon juice. Refrigerate until partially set (the consistency of unbeaten egg whites).

  6. Stir in the berries. Pour the berry mixture into the dish and refrigerate until the jelly has completely set.

  7. Creamy Summer Berry Jelly Salad


  8. Whip the cream until it forms soft peaks.

  9. Cube the cream cheese and add to the cream, then sift in the icing sugar and beat until well combined. The mixture will become fluffy and thicken. Stir in the grated lemon peel.

  10. Carefully spoon the cream cheese mixture evenly over the jelly mixture and gently level with a palette knife making sure the mixture reaches the edges. Refrigerate for 6 hours.

  11. Creamy Summer Berry Jelly Salad


  12. Heat a small frying pan/skillet and tip in the nuts. Over a gentle heat stir the nuts to toast them. This will only take a few minutes. They are ready when they have turned a light golden colour and you can begin to smell them. Remove from the pan and set to one side to cool.

  13. To serve, sprinkle the nuts over the cream cheese mixture and cut into 8 portions. The first portion is always tricky to remove from the pan but then it becomes much easier.

  14. Creamy Summer Berry Jelly Salad

 

Individual Chocolate and Raspberry Pavlovas

Individual Chocolate and Raspberry Pavlovas

 

These individual pavlovas are a mix of vanilla and chocolate meringue which is then covered in whipped cream, topped with fresh raspberries and dusted with cocoa.

 

Individual Chocolate and Raspberry Pavlovas
Prepares: 4 pavlovas
 
  • Preparation time: 20 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 110g/4 oz caster sugar/extra fine sugar
  • ½ tsp vanilla extract
  • 7g/¼ oz cocoa powder
  • 140g/5 oz double/whipping cream
  • 15g/½ oz icing sugar
  • 110g/4 oz raspberries

  • Equipment
  • large baking sheet lined with baking parchment


  1. Method
  2. Preheat the oven to 150°C/300°F/gas mark 2.

  3. Whisk the egg whites until firm peaks form. Gradually add the sugar, one spoonful at a time, beating well after each addition until stiff. Add the vanilla and continue whisking until the mixture is thick and glossy.

  4. Using a metal spoon, spoon a third of the meringue into another bowl. Sift over all but 2 teaspoons of the cocoa powder and gently fold this into the meringue.

  5. Spoon cocoa meringue over the white meringue and then, using the metal spoon, fold together once to create a rippled effect.

  6. Spoon four dollops onto the baking sheet. Bake for 45 minutes until the meringue is crisp on the outside and peels away easily from the parchment. Cool on a wire rack.

  7. Whisk the cream and icing sugar until it forms soft peaks and then spoon to to the meringues. Add the raspberries and then dust with the reserved cocoa powder.

  8. Serve.

 

Quick Raspberry Fool

Quick Raspberry Fool

 

All this recipe needs is fresh raspberries, honey and natural yogurt to make a refreshing summer fool.

 

Quick Raspberry Fool
Prepares: 4 servings
 
  • Preparation time: less than 10 minutes
  • Cooking time: 2 minutes
  • Refrigeration time: 30 minutes

  • Ingredients
  • 280–340g/10–12 oz fresh raspberries (2 punnets)
  • 1 tsp runny honey/clear honey
  • 1 x 500g carton natural yogurt


  1. Method
  2. Reserve four raspberries and then cook the rest gently in a small pan with the honey until the fruit juices just start to run. This will only take a couple of minutes. Remove from the heat and leave to cool.

  3. Pour the yogurt into a bowl and very carefully fold in the raspberries. The juice will be absorbed into the yogurt to turn it a pale raspberry colour. Chill for 30 minutes in the fridge.

  4. Divide between four fancy glass dishes and top with the reserved raspberries.

 

Raspberry Ice Cream Sundae

Raspberry Ice Cream Sundae

 

A traditional ice cream sundae – delicious at any time but especially in the summer. Raspberry sauce drizzled through scoops of ice cream or frozen yogurt and velvety whipped cream.

 

Raspberry Ice Cream Sundae
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 450g/1 lb frozen raspberries, thawed
  • 85g/3 oz caster sugar/fine white sugar
  • 1 lemon, juice only*
  • 284ml/10 fl oz/½ pint double cream/whipping cream
  • 8 good scoops vanilla ice cream or frozen yogurt

  • *1 lemon should yield 3 tbsp

  • Equipment
  • 4 sundae glasses


  1. Method
  2. To make the raspberry sauce, put the sugar and lemon juice in a saucepan with 225ml/8 fl oz of water. Bring to the boil, then reduce the heat and simmer for 10 minutes, until slightly thickened.

  3. Put the raspberries in a blender or food processor and pour the hot syrup over the top. Purée until smooth then strain through a fine sieve to remove the pips.

  4. Whip the cream until it forms soft peaks.

  5. Drizzle two tablespoons of the raspberry sauce round the inside of the sundae glasses so it sticks to the sides. (It will run down the sides and leave a layer on the bottom.) Add two scoops of ice cream or frozen yogurt to each glass. Top with the whipped cream divided between the glasses. Then slowly drizzle two tablespoons of raspberry sauce over the top allowing the sauce to run down through the layers.

  6. Serve immediately.

 

Lemon Meringue Nests with Raspberries

Lemon Meringue Nests with Raspberries

 

A very light meringue that is flavoured with lemon. The nests are filled with a thick raspberry purée and fromage frais, topped with fresh raspberries and then a coulis is poured over the top.

 

Lemon Meringue Nests with Raspberries
Prepares: 4 servings
 
  • Preparation time: 45 minutes
  • Cooking time: 1 hour 30 minutes

  • Ingredients
  • For the meringue
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 1 lemon
  • 70g/2½ oz caster sugar/fine white sugar
  • 70g/2½ oz icing sugar, sifted

  • For the raspberries
  • 450g/1 lb raspberries
  • 170g/6 oz caster sugar/fine white sugar

  • For the filling
  • 200ml fromage frais
  • 40g/1½ oz icing sugar, sifted
  • 1 tsp vanilla extract

  • Equipment
  • A medium sized baking sheet lined with baking paper


  1. Method
  2. For the meringue
  3. Heat the oven to 120°C/235°F/gas mark ½.

  4. Put the egg whites into a large bowl.

  5. Zest the lemon and add to the bowl. Squeeze the juice from the lemon into a separate bowl and measure 2 teaspoons of the juice into the large bowl, reserving the rest for the raspberries.

  6. Whisk the egg and lemon until firm peaks form. Then gradually add the caster sugar/fine white sugar a tablespoon at a time, whisking well between each addition, until the mixture is stiff and glossy. Carefully fold in the sifted icing sugar using a large metal spoon or spatula.

  7. Spoon four rough circles onto the baking sheet. Take a metal teaspoon and dip it in some hot (not boiling) water and make a depression in the centre of each one. Bake on the lowest shelf of the oven for 1 hour 30 minutes. Remove and place the baking sheet on a wire rack to cool. Once the meringues are cool, carefully remove from the baking paper.

  8. For the raspberries
  9. Reserve 20 raspberries and place the rest in a liquidiser with the sugar and 2 tablespoons of reserved lemon juice. Add 50ml/2 fl oz of water. Purée and then strain through a fine sieve into a bowl to remove the pips.

  10. Measure 100ml/7 fl oz of the purée into a small pan and stir constantly over a medium heat until reduced by a half. This will take 6–7 minutes. Transfer to a small bowl and leave to cool. It will become the texture of jam.

  11. Bring the remaining purée to the boil and then simmer for 1 minute. Remove from the heat and leave to cool.

  12. For the filling
  13. Place the fromage frais into a bowl with the icing sugar and vanilla extract, and whisk together until combined. Chill until needed.

  14. To assemble
  15. Spoon the reduced raspberry ‘jam’ into the centre of the meringues and top with the filling. Divide the reserved raspberries between the four nests and place on the filling. Pour the raspberry sauce over the top.

  16. Serve immediately.

 

Iced Lemon Meringue

Iced Lemon MeringueIced Lemon Meringue

 

Iced lemon meringue is a light refreshing dessert for a special occasion, which can be made ahead of time. Layers of frozen meringue and creamy lemon filling topped with raspberries and coulis.

 

Iced Lemon Meringue
Prepares: 8 good portions
 
  • Preparation time: About 45 minutes
  • Standing time: 45 minutes, plus freezing time
  • Cooking time: 1 hour 35 minutes

  • Ingredients
  • For the meringues
  • 4 egg whites, large (U.K.)/extra large (N.A.), whites only – you will need the yolks for the filling
  • 1 tsp lemon juice
  • 110g/4 oz caster sugar/fine white sugar
  • 110g/4 oz light muscovado sugar/yellow sugar
  • 1 tbsp cornflour/cornstarch, sifted
  • ½ tsp almond essence
  • 25g/1 oz flaked almonds

  • For the lemon filling
  • 2 tbsp cornflour/cornstarch, sifted
  • 4 egg yolks, large (U.K.)/extra large (N.A.)
  • 110g/4 oz caster sugar/fine white sugar
  • 1 lemon, zest and juice
  • 1 lime, zest and juice
  • 115ml/4 fl oz milk
  • 284ml carton double cream/whipping cream

  • For the raspberry coulis
  • 200g/7 oz frozen raspberries
  • 1 tbsp icing sugar


  1. Method
  2. For the meringue
  3. Preheat the oven to 140°C/120° fan assisted/275°F/gas mark 1

  4. Draw three rectangles, 25.5 × 10cm/10 × 4 in, on baking parchment. Cut round each, leaving a 10cm/4 in border. Turn the paper over and put each piece on a baking sheet.

  5. Measure out the two sugars and mix together. Set aside. Whisk the egg whites until the mixture stands in soft peaks. Add the lemon juice and whisk until stiff. Add the sugars, 1 tablespoon at a time and continue to whisk until the mixture is glossy and stands in soft peaks.

  6. Beat in 1 tablespoon boiling water, then fold in the cornflour and almond essence.

  7. Use a little of the meringue mixture to dab between the corners of the parchment paper and baking sheet to prevent the paper slipping. Then divide the mixture evenly between the parchment rectangles and lift into peaks with a metal spoon.

  8. Put 1 level tablespoon of the flaked almonds to one side and sprinkle the rest evenly over the meringues.

  9. Bake for 20 minutes and then turn the oven down to 110°C/90°C fan assisted/225°F/gas mark ¼ and bake for a further 1 hour 15 minutes. Turn the oven off and leave for 45 minutes to dry out.

  10. For the lemon filling
  11. Mix the cornflour with 1 tablespoon water. Then stir in the egg yolks, sugar, lemon and lime zest and juice until combined. Bring the milk to the boil, gradually stir into the cornflour mixture. Return to the pan and cook over a gentle heat, stirring constantly, until it is very thick. Tip into a bowl, cover with cling film, and leave to cool.

  12. Whip the cream until soft peaks form. Once the lemon filling is cool, carefully fold it in until well incorporated.

  13. To assemble
  14. Lift the meringues off the parchment and sandwich the layers together with the filling. Put on a baking sheet and open freeze until firm. If making ahead of time, place the baking tray in a freezer proof bag at this stage.

  15. For the raspberry coulis
  16. Reserve eight of the raspberries and put the rest into a pan with the icing sugar and 1 tablespoon water. Heat gently for about 5 minutes until the raspberries have defrosted. Cool a little, then push through a sieve to make a smooth sauce. Set aside.

  17. The dessert can be made ahead of time up to this stage.

  18. To serve
  19. Toast the reserved flaked almonds by heating a pan over a medium heat and then toss the almonds into it. Move them around until they have turned a golden colour, about 5 minutes. Watch them carefully as they can burn very quickly.

  20. Put the meringue into the fridge for 30 minutes to soften a little. Sprinkle the toasted almonds over the meringue with the eight reserved raspberries. Slice and serve with a swirl of the raspberry coulis.