We delight in this dessert which combines the crunchiness of the meringue and the sweetness of the raspberry
For 4 people
Preparation: 20 min
Wait: 2 hrs
2 trays of raspberries
20 cl of whole liquid cream
1 pastry meringue
100 g mascarpone
50 g icing sugar
1 tsp. 1 teaspoon liquid vanilla
- Put the meringue in a plastic bag and coarsely crush it with a rolling pin.
- Put the mascarpone in a bowl and beat it with the icing sugar and the liquid vanilla to soften it. Add the cream, mix quickly and whisk in a firm whipped cream with an electric mixer.
- Mix the whipped cream, the meringue and half the raspberries briefly and delicately. Put the preparation in a tray and reserve in the freezer for 2 hours.
- Take the ice out of the cold 10 min in advance and serve in balls in glasses with the rest of the raspberries and a few pieces of meringue. If necessary, top up with a little grout.
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