Raspberry meringue



  • 3 large red apples, peeled, cored, cut into 2cm pieces
  • 1 tablespoon water
  • 1 x 300g pkt frozen raspberries
  • 2 tablespoons caster sugar
  • 2 tablespoons raspberry jam
  • 50g Petite Vanilla Meringues, coarsely broken
  • 55g (1/3 cup) dry-roasted hazelnuts, coarsely chopped
  • Double cream, to serve


Step 1


Place the apple and water in a large saucepan over medium heat. Bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 10 minutes or until apple is soft.

Step 2

Add the raspberries, sugar and jam to the pan and stir to combine. Bring to the boil over medium-high heat. Set aside for 15 minutes to cool slightly.

Step 3

Combine the meringue and hazelnut in a large bowl.

Step 4

Divide the raspberry mixture among six 250ml (1-cup) capacity serving dishes. Top with the meringue mixture. Serve immediately with the cream.

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