Raspberry Meringue Cream

Name: Raspberry Meringue Cream
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 250 g frozen raspberries; 50 g + 75 g sugar; 1 package Cream stabiliser; 400 g cream quark (40 % fat); 100 g Whipped cream; 2 Protein (Gr. M); 7-10 Tbsp Salt

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

250 g frozen raspberries
50 g + 75 g sugar
1 package Cream stabiliser
400 g cream quark (40 % fat)
100 g Whipped cream
2 Protein (Gr. M)
7-10 Tbsp Salt

Directions

1
Defrost the raspberries. Mix 50 g sugar and cream setting agent. Mix thawed raspberries, quark and sugar mix. Whip cream until very stiff and fold in. Pour into glasses and chill for at least 1 hour.
2
Beat the egg whites with 1 pinch of salt until stiff, adding 75 g sugar. Beat until the sugar has dissolved and the mixture is shiny. Pour into a piping bag with a large perforated spout.
3
Spray meringue onto the raspberry cream. With a kitchen gas burner or shortly under the preheated oven grill, set aside until golden brown and serve.