150g raspberries
1 tbsp icing sugar
For the cream:
200g full-fat cream cheese
1 tsp vanilla extract
2 tbsp icing sugar
200ml double cream
To assemble
4 Broken Meringues nests
150g raspberries
4 ginger biscuits, crushed
1. For the coulis, put
the raspberries and icing sugar in a small saucepan with 2 tablespoons of water
and cook on a medium heat for 5 minutes, stirring so they break up. Sieve,
discarding the seeds, then leave to cool.
2. Beat the cream
cheese with the vanilla and icing sugar until soft and fluffy. In a separate
bowl, whip the cream until thick, then fold into the cheese mixture.
3. Crumble the
meringues and layer in four large glasses with spoonfuls of the cream,
raspberries, coulis and crushed biscuits. Serve.
