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Raspberry cheesecake mess


Serves: 4
timePrep time: 30 mins
timeTotal time:
Raspberry cheesecake mess
Photograph by Maja Smend

Raspberry cheesecake mess


Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
688Kcal
Fat
52gr
Saturates
32gr
Carbs
50gr
Sugars
46gr
Fibre
3gr
Protein
5gr
Salt
0.6gr

Emma Franklin

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes

Ingredients

For the meringues
  • 2 medium egg whites
  • 125g caster sugar
For the coulis
  • 150g raspberries
  • 1 tbsp icing sugar
For the cream:
  • 200g full-fat cream cheese
  • 1 tsp vanilla extract
  • 2 tbsp icing sugar
  • 200ml double cream
To assemble
  • 150g raspberries
  • 4 ginger biscuits, crushed

Step by step

Get ahead
Make the meringues up to 1 week ahead; once cool, store in an airtight container. They also freeze well. Make the raspberry coulis a few hours ahead.
  1. Preheat the oven to 140°C, fan 120°C, gas 1. Line two baking sheets. Using an electric whisk, whisk the egg whites to stiff peaks, then slowly add the sugar, whisking constantly, until you have a thick glossy meringue.
  2. Spoon 12 blobs of meringue on to the baking paper and bake for 1 hour, then turn off the oven and leave the meringues in the oven to cool, with the door ajar.
  3. For the coulis, put the raspberries and icing sugar in a small saucepan with 2 tablespoons of water and cook on a medium heat for 5 minutes, stirring so they break up. Sieve, discarding the seeds, then leave to cool.
    Tip
    Want to serve meringues topped with fruit and cream? Swirl a cocktail stick in a spiral through each raw meringue blob until you have a neat peak in the centre.
  4. Beat the cream cheese with the vanilla and icing sugar until soft and fluffy. In a separate bowl, whip the cream until thick, then fold into the cheese mixture.
  5. Crumble the meringues and layer in four large glasses with spoonfuls of the cream, raspberries, coulis and crushed biscuits. Serve.

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