Ingredients
- <ul> <li>500g raspberry sorbet </li> <li>150g frozen raspberries, puréed and sieved, with a few left over for decoration (or fresh, if you have them)</li> <li>200g meringues (home made or ready made nests, crushed)</li> <li>500ml double cream</li> <li>1 tsp vanilla paste</li> <li>50g icing sugar</li> </ul>
A squashed up and reconstructed version of the unbeatable raspberry, cream and meringue combo.
Raspberries are a fruit whose taste and texture stands up brilliantly to the big freeze, so don’t worry about being in season with this dessert.
Whip the cream with the sugar and vanilla paste until it is firm.
Using a silicone or springform mould, crush the meringues into the bottom and press them down.
Spread the raspberry sorbet on top, then the cream over the top and freeze for about four to six hours.
Slide the vacherin out of its mould and decorate with raspberries, coulis and the remaining cream, whipped.
Or you could just fold puréed frozen raspberries through cream and spread it between meringue discs to put together the really fast raspberry meringue stack in the photo. Decorate with a few fresh raspberries, if you have them.
