A luxurious meringue-like baked dessert, delicious on its own or served with ice-cream.
Creme fraiche and sour cream also make good replacements for the double cream.
- 500g raspberries
- 2 tbsp caster sugar
- Juice of half a lemon
- Teacupful double cream
- 2 eggs
- 1 tbsp caster sugar
- 1 tbsp flour
- Heat the oven to 180*C / 375*F.
- Place raspberries in a glass dish and cover with 2 tbsp sugar.
- Separate the eggs. Add the flour and 1 tbsp of sugar to the yolks; mix well.
- Add the lemon juice and double cream; mix well.
- Whisk egg-whites until stiff; fold into yolk mixture.
- Lay the raspberries out in a circle on some baking parchment on a baking sheet. Spread egg mix over raspberries. Bake for 20 – 25 mins, until golden brown. Serve warm.
Thanks to Jan and Jerry Roberts for cooking and photography.
