culinary review

Raspberries, Cream & Meringue

Last Modified: 09/11/11
First Published: 09/07/11
Views: 492
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Views: 492

Farmer's Market had a beautiful selection of berries this season, so of course I couldn't pass up some red raspberries for a lovely dessert to complement our meal. Tasty and delicious the raspberries are also colorful and fun. I had recently seen the Food Network and Ina Garten (Barefoot Contessa) who is also, one of my favorite chefs, created a beautiful dessert with raspberries, cream and meringue. Well, I too recreated this wonderful and easy dessert - and what a hit. It not only looks great but it is great. I strongly recommend this simple and elegant after dinner treat.


  1. 6 6 ounce packages fresh raspberries
  2. 1 1/2 cup plus 1/4 cup sugar
  3. 2 tablespoons lemon juice
  4. 1 1/2 tablespoons framboise liqueur
  5. meringue


I heated about 2 pints of rasberries, 1 cup sugar, lemon zest and juice in a saute pan for about 10 minutes over medium heat til syrupy. I didn't have the liqueur so I just skipped it. Cool the mixture. I whipped about 2 cups of heavy cream with the sugar and vanilla( it was too much --do about 1 1/2 cups).

Then I crushed some meringue pieces to add some texture.

Layer into glass dishes or bowls ( my dishes were a bit smaller than her recipe called for). Nevertheless - it really doesn't matter. The delicious dessert was perfect with a chilled white or sparkling wine.