Ingredients Jump to Instructions ↓

  1. 250g frozen raspberries

  2. 275g (1 3/4 cups) pure icing sugar, sifted

  3. 1 vanilla bean, split lengthways, seeds separated Olive oil spray

  4. 3 egg whites

  5. 60ml (1/4 cup) boiling water

  6. 2 tbs cocoa powder, sifted

  7. 400ml double cream

Instructions Jump to Ingredients ↑

  1. Method Use a fork to mash the raspberries, 45g (1/4 cup) sugar and vanilla seeds in a medium bowl. Cover and place in the fridge. Preheat oven to 180°C. Line 2 large baking trays with non-stick baking paper. Spray lightly with olive oil spray. Use an electric beater to beat the egg whites, water and remaining sugar in a medium bowl for 5-7 minutes or until firm peaks form. Add the cocoa powder and use a large metal spoon to fold until well combined. Use the large metal spoon to place 6 even spoonfuls of the meringue mixture, about 5cm apart, on the prepared trays. Bake on the bottom shelf of oven for 20-25 minutes or until the meringues are set on top. Meanwhile, use a balloon whisk to beat the cream until thick. Divide the warm meringues among serving plates. Top with the cream and crushed raspberries. Serve immediately.


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