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Raspberry ripple meringue
Raspberry ripple meringue
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Fluffy meringue, tangy yogurt, and juicy berries create a refreshing raspberry ripple dessert.
Ingredients:
  • Olive oil spray
  • 4 eggwhites
  • About 140g caster sugar
  • 2.20 gm vanilla extract
  • 12.00 gm icing sugar
  • 200g raspberries or mixed berries
  • 250g Greek-style yoghurt
Instructions:
  • Preheat the oven to 150°C. Grease a six-hole Texas (185ml) muffin pan with a light spritz of olive oil and remove any extra oil.
  • Weigh the egg whites, then measure out an equal amount of caster sugar. Beat the egg whites with an electric mixer until soft peaks form, then slowly add the caster sugar and vanilla extract until glossy, firm peaks form.
  • Spoon the eggwhite mixture into the muffin moulds, cover with oiled foil, and bake on the lower oven shelf for 15 minutes until slightly risen and spongy. Gently release the meringues from the moulds.
  • In a blender, combine icing sugar with half of the berries and 2 tablespoons of water. Blend until smooth to create the berry sauce.
  • Serve by dolloping the yogurt into bowls or glasses, placing the fluffy meringue on top, sprinkling with the leftover berries, drizzling with the berry sauce, and enjoying!

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