6 servings
Cooking: 1 hr
With tinned caramel and fresh raspberries! What could be a better Summer dessert?
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Ingredients (11)
For the Meringue:
3 | egg whites |
220 ml | castor sugar |
10 ml | cornflour — or maizena |
10 ml | red wine vinegar |
2.5 ml | vanilla paste |
For the filling:
125 ml | cream |
180 ml | caramel — tinned |
125 ml | yoghurt — double cream or Greek |
TO SERVE:
30 g | coconut biscuits — finely chopped |
80 g | Peppermint Crisp chocolate |
100 g | raspberries |
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