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Yorkshire Recipes
by Annie Stirk
Serves 6
Preperation time 10 minutes
Cooking time 10-15 minutes
Ingredients:
1 tablespoon toasted flaked almonds
zest of 1 large orange
350g fresh/frozen raspberries (defrosted) or use segmented fresh oranges
1 tablespoon framboise liquer or a liquer of your choice - optional
3 large egg whites
Mint for decoration
175g caster sugar
15ml cocoa powder - sieved
Method
1. Divide the fruit between 6 pretty ovenproof dishes or use one large oven proof dish
2. Place the egg whites in a clean grease free bowl
3. Whisk until peaking
4. Whisk in half the sugar and fold in the rest
5. Sprinkle the cocoa powder over the meringue mixture and gently fold in
6. Spoon the chocolate mallow over the fruit
7. Scatter with toasted almonds
8. Bake at Gas 5/190C for 10 - 15 minutes until the meringue is golden brown and inside remains "squidgy"
9. Serve decorated with fresh mint
10. NB Lightly cooked eggs should not be eaten by the elderly, young children and pregnant women
