An impressive dessert which is well worth the preparation, Midsummer Dream combines the delicate flavour of raspberries with sherry and meringue. If fresh raspberries are no available, use 10 ounces of canned raspberries and add their can juice, directly to the dissolved jelly .4 oz. Meringue Suisse
12 oz. fresh raspberries
5 fl. oz. water
2 tablespoons sugar
2 packets raspberry-flavoured jelly , dissolved in
1 pint boiling water
10 sponge finger biscuits , broken into small pieces
6 fl, oz. dry sherry
10 fl. oz. cups Creme Chantilly
2 tablespoons blanched flaked almonds
Remove the bottom from an 8-inch loose-bottomed cake tin. Line the tin with aluminium foil and replace the bottom. Set aside.
Preheat the oven to very cool 275 F (Gas Mark 1, 140 C). Line a baking sheet with non-stick silicone paper.
With a teaspoon, drop spoonfuls of the meringue mixture on to the baking sheet. (This quantity should make about 15 meringues.) Place the baking sheet in the centre of the oven and bake for 1 hour, or until the meringues are a pale golden colour. Remove them from the oven and set aside to cool. When they are cool, store them in an airtight tin.
Reserving a few raspberries for the garnish, place the remainder in a medium-sized saucepan. Add the water and sugar.
Place the pan over low heat and cook gently, stirring occasionally, for 5 min-utes. Remove the pan from the heat and pour the raspberry mixture into a large mixing bowl. Add the jelly mixture and crumble in the sponge finger biscuit pieces. Add the sherry and mix well.
Pour the mixture into the cake tin and place it in the refrigerator. Chill for 6 hours, or overnight.
Remove the cake tin from the refrig-erator. Gently push the bottom up and the jelly will slide out easily.
Pull the aluminium foil away from the sides of the jelly and set the jelly on a serving dish.
Spoon the Creme Chantilly over the jelly and smooth it over the top with a flat-bladed knife. Decorate the top with the meringues, almonds and the reserved raspberries.