Prep:
5 minutes
Serves:
6-8
Method
Lightly whip 400mls cream to soft peaks, ie, just holding.
Using a dessert spoon, smear a little cream on a round serving platter (to stop the meringues moving)
Place 11 meringues on the platter approx. 2-3 cm apart.
Dollop some cream on, place nine on the next layer, repeat cream, seven meringues on the next layer, repeat cream, five meringues on the next layer, repeat cream, three meringues on the next layer, repeat cream.
Place the final meringue on top of the tower with a final dollop of cream. Scatter with the freeze-dried raspberries.
Crush a couple of the freeze-dried raspberries to fine red dust and sprinkle over the dessert.
Ingredients
36 Mini Meringues
500mls cream
Freeze-dried raspberries
