by Rhiannon McCulloch
Serves 12 - 14 in 200ml glasses
MERINGUE
- 240g egg whites
- 350g caster sugar
Preheat oven to 130°C (fan).
Whip the whites in a mixer until stiff enough to be turned upside down. Add sugar 25g at a time until fully combined.
Pipe into approx. 10cm x 3cm high rounds.
Place in the oven, turn down to 120 C and cook for approx. 50 mins until outside is crisp but inside of meringue rounds is still a little soft. Leave to cool.
RASPBERRY COMPOTE
- 1kg frozen raspberries
- 80g icing sugar
- 28g maize cornflour
Bring raspberries and icing sugar to simmer in a saucepan.
Add a little cold water to the cornflour and make a slurry. Add the slurry to the raspberries, stir and cook out for a couple of minutes.
Cool, cover and chill.
DIPLOMAT CREAM
- 600g milk
- 160g caster sugar
- 5g natural vanilla essence
- 2 eggs
- 2 yolks
- 60g maize cornflour
- 600g cream
Make a pastry cream: bring milk, half the sugar and vanilla to scald in a saucepan.
In a bowl whisk together the eggs, yolks, remaining sugar and cornflour. Pour the scalding milk onto the egg mixture one third at a time, mixing after each addition.
Pour the mixture back into the saucepan and return to a low heat. Stir with a whisk continuously until the mixture thickens and any lumps have been stirred out.
Transfer to a bowl, cover the surface with clingfilm and chill.
When cooled transfer to a mixer and whisk until completely smooth.
In a separate bowl whisk the cream until thick. Add the cream to the pastry cream and fully combine.
TO ASSEMBLE
Add the raspberry compote and diplomat cream to 200ml glasses stirring roughly to create swirls of colour but don’t fully combine.
Top with roughly crushed meringue and fresh or freeze-dried raspberries.
