This delicious dessert is made up of raspberries, custard and meringue.


  • 2 cups frozen (or fresh) raspberries

  • 800ml milk

  • 8 eggs yolks

  • 80g caster sugar

  • 2 vanilla beans

  • 4 egg whites

  • 200g caster sugar


  • 1.

    Place raspberries in a pot with a little sugar and water. Cook on low heat for 10 minutes until soft. Cool slightly and blend until smooth. Put through a sieve to remove all the seeds.

  • 2.

    Bring the milk and vanilla beans to the boil.

  • 3.

    In a large bowl, whisk egg yolks and sugar until pale and creamy. Pour the hot milk over the eggs and whisk gently. Pour back into a clean pot and cook over a moderate heat, stirring with a wooden spoon until custard thickens slightly.

  • 4.

    Remove from the heat and let cool.

  • 5.

    Whisk the egg whites with an electric mixer until it begins to foam. Now, gradually add the caster sugar and beat until the meringues a white, stiff and glossy.

  • 6.

    Poach quenelles of egg whites in simmering water or milk for 3-5 minutes or until firm. Place on a clean tea towel to dry.

  • 7.

    To serve fill shallow ramekins with the custard and coulis and place an island in the middle!

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 536kj
  • Fat Total 14g
  • Saturated Fat 6g
  • Protein 14g
  • Carbohydrate 88g
  • Sugar 83g
  • Sodium 147mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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