This easy, light and fluffy dessert melts in your mouth.
This delicious dessert idea was found in an old school fundraiser cookbook, which was originally made with raspberry jelly. This recipe with the addition of real raspberries really elevates the taste and texture.
This year I am going to serve this as an option for the children at Christmas.
The girls love it when I serve them in tall fancy glasses – just what they think they’d get if they were dining at a fancy restaurant.
All you need are five simple ingredients;
fresh or freeze dried raspberries for the top (optional)
Can I make this without a cake mixer?
You sure can. Just use a hand held beater to beat your egg whites until they form stiff peaks.
- cake mixer (or electric beater)
- heat proof jug
- small pot
- 6-8 small glasses (for serving)
- 450 grams frozen raspberries
- ½ cup sugar
- 2 tbsp gelatine
- 1½ cup boiling water
- 2 egg whites
- Freeze dried raspberries or fresh raspberries (for topping)
- Place the frozen raspberries into a small pot with the sugar and simmer over a very low heat.
- Dissolve the gelatine in the boiling water.
- Place a sieve over the gelatine mixture and strain the raspberries. Use a spoon to squish through as much as you can. Discard the seeds.
- Place the gelatine mixture into the fridge to cool. Be carful you don't want it too set.
- Whisk the two eggs whites until stiff peaks form.
- Pour the cooled raspberry gelatine mixture into the egg whites and beat until it becomes thick and glossy.
- Quickly pour into small serving bowls or glasses and place in the fridge to set.