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Ingredients
- 2 x digestive biscuits
- 1/2 ounce butter
- 3 ounce meringue shells
- 1/2 pt double cream
- 1 tsp vanilla essence
- 1 x level Tbsp. caster sugar Raspberry sauce
Directions
- Place biscuits between greaseproof paper and crush lightly Heat butter and lightly brush inside of a 1 pint fluted mould or possibly bowl with butter and coat with biscuit crumbs Place meringues between 2 sheets of greaseproof paper and crush lightly with a rolling pin Place cream vanilla essence and sugar in bowl whisk till cream just holds its shape Fold meringue in to cream using a metal spoon PIace mix in prepared mould smooth top Cover mould with foil place in frzn food compartment for 3 to 4 hrs or possibly till mix is hard Invert mould on to serving plate and remove serve immediately with raspberry sauce
- Raspberry sauce1/2 lb fresh or possibly frzn just thawed with 2 ounce. icing sugar
- Mix together or possibly place in blender and sieve to remove seeds
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 258g | |
| Calories 572 | |
| Calories from Fat 508 | 89% |
| Total Fat 57.85g | 72% |
| Saturated Fat 36.13g | 145% |
| Trans Fat 0.0g | |
| Cholesterol 189mg | 63% |
| Sodium 178mg | 7% |
| Potassium 296mg | 8% |
| Total Carbs 9.4g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.95g | 1% |
| Protein 6.6g | 11% |
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