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Raspberry Ripple Ambrosia
600ml chilled cream 8 large meringues, broken into coarse crumbs 12 white marshmallows, quartered 150g bar nougat, finely chopped (optional) 2 punnets fresh or frozen raspberries 1 cup Raspberry Coulis or Raspberry Syrup chilled
© Annabel Langbein Media
Place the chilled cream in a big bowl and whip to soft peaks. Fold through meringues, marshmallows and nougat, if using, then gently fold in raspberries without crushing them. Spoon into parfait glasses, or serve in one large glass bowl. If not serving at once, cover and refrigerate for up to 8 hours.
Just before serving drizzle ambrosia with Raspberry Coulis or Raspberry Syrup, or serve coulis or syrup in a jug on the side.
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