Raspberry Meringue Dessert

Name: Raspberry Meringue Dessert
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1 Organic Lemon; 600 ml Milk; 50 g Butter; 250 g + 1 tablespoon of sugar; 75 g Breadcrumbs; 4 Eggs (size M); 300 g Raspberries; 1 TEASPOON Cornstarch; 1 package Vanillin sugar; 2 TABLESPOONS apple juice; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

1 Organic Lemon
600 ml Milk
50 g Butter
250 g + 1 tablespoon of sugar
75 g Breadcrumbs
4 Eggs (size M)
300 g Raspberries
1 TEASPOON Cornstarch
1 package Vanillin sugar
2 TABLESPOONS apple juice
7-10 Tbsp Grease

Directions

1
Wash lemon hot, grate dry and grate half of the peel thinly. Heat milk, butter and 50 g sugar until the butter has melted. Mix the milk mixture, breadcrumbs and lemon rind. Leave to swell for 10 minutes. Separate the eggs and quickly stir the egg yolks into the prepared mixture
2
Place in a greased casserole dish (approx. 1.5 litres capacity) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes
3
Select the raspberries and bring to the boil slowly. Mix starch, vanillin sugar and 1 tablespoon sugar. Stir with apple juice until smooth, bind raspberries with it, bring to the boil again. Spread into the casserole dish. Beat the egg white until stiff, add the remaining sugar. Pour the beaten egg whites into a piping bag with a perforated spout and spray the tuffs onto the raspberries. Bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 20 minutes. Serve hot or cold