Created by Nessa Robbins
1. Place the raspberries out flat on a large dish. Evenly sprinkle over the caster sugar. Leave for an hour, or until the sugar has been well absorbed by the raspberries.
2. Place the raspberry and sugar mixture into a liquidiser or blender and purée until smooth. Pass the puréed raspberries through a sieve to remove the seeds.
3. In a bowl, combine the cream with the Greek yogurt and gently fold in the raspberry purée.
4. Crumble the meringues into the raspberry cream and add the chopped raspberries. Gently fold all the ingredients together.
5. Spoon into 4 individual glasses, and either serve straight away or refrigerate for a
couple of hours. Before serving, decorate with some raspberries and a sprig of mint.
This is one of my favourite desserts, which looks and tastes magnificent but really is a doddle to make. I’ve been whipping it up for years and it has been enjoyed at many an occasion. Therefore when I was choosing dessert recipes to feature in my new cookbook “Apron Strings”, this had to be one of them.