Crunchy raspberry ripple terrine

10-30 minutes 400 kcal or less creamy fruit dessert double cream egg eggs fruit pudding golden caster sugar indulgent mains make ahead meringue meringues merringue and fruit pudding quick raspberries raspberry raspberry pudding summer fruit pudding

N/A

Source

Ingredients

350g raspberries

3 eggs

100g golden caster sugar

284ml pot double cream

2 meringues shells, crushed into small pieces

Method

Mash 150g of the raspberries, pass through a sieve into a bowl, discarding seeds, and set aside. Line a 1 litre loaf tin with cling film. Whisk eggs and sugar continuously over a bowl of barely simmering water, until doubled in volume and thick (an electric whisk is ideal). Remove bowl from heat. Continue to whisk until completely cool; the whole process will take about 10 mins.

Whisk the cream until just thick. Fold the egg mix into the cream until completely combined, then fold in the meringue. Pour the raspberry purée over the mix in a zigzag, then gently pour into the lined loaf tin. Freeze for minimum 4 hrs and serve in slices with the remaining whole raspberries.