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Raspberry Ripple Ambrosia

A luscious swirl of whipped cream, meringues, marshmallows, nougat and berries, it’s one of those never-fail desserts that you can stir together in a jiffy and everyone will think you’re a genius because it just tastes so delicious.

Annabel Langbein Raspberry Ripple Ambrosia Recipe
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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
https://www.annabel-langbein.com/recipes/raspberry-ripple-ambrosia/498/
EMAIL PRINT
Prep time:
10 mins
Serves:
8
  • 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

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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2 comments

Yum, thanks. I am going to make this tonight. I even have the same pink glasses for serving!
carolynbythebeach April 22, 2013
This was so delicious and paired so well with the yummy chocolate sponge roll.
JasmineHayward March 15, 2013
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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