Ingredients
Method
1.Preheat oven to 120°C/250°F. Line oven tray with baking paper.
2.Push half the berries through a fine sieve over small bowl; discard seeds. Reserve 2 tablespoons of the puree.
3.Beat egg whites, rosewater and sugar in small bowl with electric mixer, on high speed, about 10 minutes or until sugar is dissolved. Add reserved raspberry puree; gently swirl to marble mixture.
4.Divide mixture into four mounds, about 5cm apart, on tray; use the back of a spoon to shape mounds into nests. Bake meringues about 35 minutes or until dry to touch. Cool in oven with door ajar.
5.Meanwhile, combine remaining puree, jelly and extra sugar in small saucepan; stir over low heat until smooth. Bring to the boil. Reduce heat; simmer, uncovered, about 3 minutes or until thickened slightly. Transfer to small jug; cool.
6.Serve meringues topped with whipped cream; drizzle with raspberry sauce, top with remaining raspberries.
It is fine to use just the one 300ml carton of cream for this recipe. The meringues are best eaten within 2 hours of baking. Use strawberries or blackberries in place of the raspberries. Redcurrant jelly is a preserve found in the jam section of large supermarkets.
Note
