This is one of the tastiest and easy to make desserts around, and perfect for a hot summer’s day, when not slaving over the stove is undeniably a plus. If you want to cut out (the very low temp) oven completely, you can just buy some pre-made meringue too.
Serves 6
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2 egg whites
100g caster sugar
300g raspberries
450g Greek yogurt
150g extra thick double cream
2 tbsp elderflower syrup or cordial
35g dark chocolate, melted
a large flat oven tray
baking paper
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Preheat the oven to 100°C/80°C fan/gas mark 1/4 and line a large oven tray with baking paper. In a large bowl, whisk the egg whites for 2-3 mins, until thick and white. Add the sugar gradually whist the whisk is on a low speed, then when the sugar is incorporated, whisk on high speed for 5 mins, until very thick and holding a pattern when stirred.
Cover the prepared tray with a layer of the meringue and bake for 1hr, then turn the oven off and allow the meringue to cool in the closed oven.
In large bowl, mix together half the raspberries, the Greek yogurt, double cream and elderflower syrup, then break up half of the meringue into bite-sized pieces and mix into the mixture. Divide the mixture between six plates, then top each mound with a larger piece of meringue. Top with the remaining raspberries and drizzle with the chocolate. Serve.
