Preparation time is 5minutes
Cook time is 5minutes
Total time is 10minutes
Serve is for 4 people
Difficulty level: 1 out of 4
7 Ingredients
Number of servings
4
- 125grams raspberries
- 1 1/2tablespoons caster sugar
- 2/3 cup thickened cream
- 1teaspoons vanilla extract
- 1packets Gold lemon myrtle meringues
- 2tablespoons macadamias, toasted, roughly chopped
- 1tablespoons honey
Nutrition per serving
1330kJ / 318Cal
1330 Kilojoules or 318 Calories
15% of daily energy intake*
Protein
2.4grams
Fat
19.4grams
Carbs
33.2grams
Sugars
32.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A decadent yet delicate dessert that's ready in 15 minutes, try these lemon myrtle meringues topped with raspberry ripple cream, macadamias and honey.
Method
Step 1 of 3
Place half of the raspberries, 2 tsp sugar and 2 tsp water in a small saucepan over medium heat and bring to a simmer. Cook, stirring, for 2 minutes or until raspberries have broken down and liquid has reduced. Strain raspberry mixture through a fine sieve over a bowl, pressing down to extract liquid. Discard seeds. Freeze raspberry sauce for 5 minutes.
Step 2 of 3
Meanwhile, using an electric mixer, beat cream, vanilla and remaining sugar in a medium bowl until firm peaks form.
Step 3 of 3
Swirl raspberry sauce into cream. Top meringues with raspberry cream, remaining raspberries and macadamias. Serve drizzled with honey.
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