Peppermint Raspberry Meringue Cream

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
4 3
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 200 g Chocolate Mint bars
  • 400 g Whipped cream
  • 250 g frozen raspberries
  • 40 g Meringue Tuffs
  • 7-10 Tbsp Mint

Directions

  1. 1

    Set aside 4 tablets for decoration. Heat the remaining bars and cream in a saucepan while stirring until the chocolate has melted. Bring to the boil briefly. Pour the chocolate cream into a clean, dry bowl and chill overnight

  2. 2

    Let the raspberries thaw slightly. Crumble the meringue coarsely. Whip chocolate cream with the whisk of the hand mixer until stiff. Briefly fold in the meringue and raspberries, except for a little for decoration. Divide into 4 glasses. Chill for about 1 hour. Cut the remaining mint bars diagonally in half. Decorate dessert with remaining raspberries, meringue, mint and mint before serving.

  3. 3

    waiting time approx. 13 hours

Nutrition Facts

KCAL
650 kcal
CARBS
66 g
FATS
38 g
PROTEINS
4 g

Categories & Tags

Dessertvery easy