A sophisticated dessert which makes the perfect ending to a dinner party, Raspberry and Meringue Delight takes time and care to make but the result is well worthwhile.
10 fl. oz. double cream
6 fl. oz. single cream
2 tablespoons coffee-flavoured liqueur
1 X 10-inch Meringue Basket, cooked and cooled
12 oz. fresh raspberries, hulled
2 oz. Chocolate Caraque
In a medium-sized mixing bowl, combine the double cream, the single cream and the coffee-flavoured liqueur. Whisk the mixture with a wire whisk or rotary beater until it forms stiff peaks.
Place the meringue basket on a deco-rative serving plate and spoon the cream into the centre of the basket. Pile the raspberries on top and decorate with the chocolate caraque.