• 75 g (3 oz) raspberries
  • 1 tablespoon icing sugar
  • 100 ml (3½ fl oz) double cream
  • 1 teaspoon rosewater
  • 16 ready-made mini meringues
  • 4 tablespoons raspberry coulis

Place the raspberries in a small bowl with the icing sugar and crush lightly with the back of a fork.

Whip the cream and rosewater with a hand-held electric whisk until it forms soft peaks, then gently fold in the crushed raspberries.

Spread some raspberry cream on the flat surface of a meringue, then sandwich together with another meringue. Repeat with the remaining meringues and cream. Serve the meringues with the raspberry coulis.

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