Smashed sweet, fresh raspberries mixed with natural yoghurt, whipped fresh cream and a little sugar then stirred together with some crumbled meringue. Incredibly quick and simple, yet exceptionally delicious.
Collect together your equipment (see Recipe Notes below) and ingredients.
Mash the raspberries with a fork and stir in the icing sugar to taste, remembering that the meringue adds a lot of sweetness when added later.
Stir in the yoghurt.
Lightly whip the cream in a separate bowl until it reaches soft peaks.
Fold ⅓ of the cream into the raspberries and then add the remaining ⅔.
Lightly crush the meringue with your hands and fold into the raspberry mixture.
Divide the mixture between serving dishes and refrigerate, ideally for around 5 – 6 hours.
To serve: I topped these with a little extra crumbled meringue, a fresh raspberry and a mint leaf.
Equipment:
Frozen Raspberries
If using frozen raspberries – defrost the raspberries and strain the excess juice using a sieve. Either discard the juice or use in another recipe. Continue to make as described above.
Meringue:
If you would like to use home made meringue, please see here. However, I confess, we use shop bought meringue nests and you honestly cannot tell the difference in this dish.