Categories
 15Mins Prep Time |
 6Mins Cook Time |
 Skill Level |
people
Ingredients
- 1 Egg white
- 350 grams Icing sugar
- 1 tablespoon crushed cardamom seeds
- 142 ml pot double cream
- Juice 1/2 Lemon
- 250 grams punnet raspberry
Cooking Instructions
- Lightly whisk the egg white, then stir in the icing sugar and cardamom to make a firm fondant icing. Roll the icing into 8 golfballsize balls (you probably won’t need all of it). Two at a time, place the balls at opposite ends of a greased piece of baking paper, then microwave for 30-40 secs on High until quadrupled in size. Leave to cool for a few mins, then lift off the paper and repeat until all the balls are cooked.
- Whip the cream with half the lemon juice. Crush half the raspberries, then fold through the cream. To serve, place a little splodge of raspberry cream onto each plate. Stack a meringue with some more cream, then place another meringue on top. Spoon over more cream, then top with a few whole raspberries. Dust with icing sugar and serve.