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Meringue with raspberries

50 minutes
4 portions


  • Hortex raspberries 1 package
  • Caster sugar 400 g
  • Egg whites 6
  • Lemon juice 1 teaspoon
  • Salt a pinch of
  • Heavy cream (30%) 200 ml
  • Mascarpone cheese 150 g
  • Coconut flakes 4 tablespoons


Step 1

On a hot pan, add raspberries (set some aside for later), sugar, and mix to make the sauce. Set aside to cool. 

Step 2

Whisk egg whites with a pinch of salt until stiff. While whisking, add sugar and lemon juice. Mix the finished meringue with 1 tablespoon of raspberry sauce so that visible pink stripes can be seen. On a baking tray, spread parchment paper and place a round portion of the meringue. Form a dent in the center. Bake the meringue for about 90 minutes in an oven preheated to 150°C. 

Step 3

Whip chilled heavy cream until it thickens, then add mascarpone cheese and coconut flakes. Fill the cooled meringue with the cream, sprinkle raspberries on top, and drizzle with the raspberry sauce. 

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