Emma’s Amazing Raspberry Dessert
Smashed sweet, fresh raspberries mixed with natural yoghurt, whipped fresh cream and a little sugar, then stirred together with some crumbled meringue. Incredibly quick and simple, yet exceptionally delicious.
Ideal to make with young children!
If you are looking for a simple recipe to make with young children, this is definitely it. Emma has been making it since she was 5 years old; the recipe is adapted from one in a cookery book she received from Father Christmas all those years ago. It uses only 5 ingredients, is super quick and safe for little children to make with minimal supervision, and astonishingly good! Emma is now 21, I still ask her to make it and it is still known affectionately as Emma’s Amazing Raspberry Dessert!
We tend to eat it more often in the summer when the raspberries are sweet and in season, but actually, it works really well with frozen raspberries as well.
Emma, on the left, aged 5 with Charlotte and Mimi the cat 
Emma now, still with Mimi the cat!
It is basically a slightly lighter version of an Eton Mess, using raspberries rather than strawberries. If you would like to use home made meringue, please see here. However, I confess, we use shop bought meringue nests and you honestly cannot tell the difference in this dish.
How Emma makes her Amazing Raspberry Dessert
Collect all your ingredients together:
- raspberries
- icing sugar
- natural yoghurt – ideally Greek yoghurt
- fresh double/heavy or whipping cream
- meringue – I use shop bought meringue nests
Serving suggestions –
- blob or swirl of extra whipped cream
- fresh raspberries
- mint leaves
- extra crumbled meringue
How to whip these up!
- Mash the raspberries with a fork and stir in the icing sugar to taste, remembering that the meringue adds a lot of sweetness when added.
- Stir in the yoghurt.
- Lightly whip the cream in a separate bowl until it reaches soft peaks.
- Fold ⅓ of the cream into the raspberries and then add the remaining ⅔.
- Lightly crush the meringue with your hands and fold into the raspberry mixture.
- Divide the mixture between serving dishes and refrigerate, ideally for around 5 – 6 hours.
- To serve: I topped these with a little extra crumbled meringue, a fresh raspberry and a mint leaf.
NB If using frozen raspberries – defrost the raspberries and strain the excess juice using a sieve. Either discard the juice or use in another recipe. Continue to make as described above.
Ingredients 
1 Mash raspberries and … 
… add the sugar. 
2 Stir in yoghurt. 
3 Whip cream 
4 Fold in 1/3 of cream 
… and then fold in remaining 2/3 cream. 
5 Fold in crushed meringue 
6 Divide between serving dishes and refrigerate
Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
Emma’s Amazing Raspberry Dessert
Smashed sweet, fresh raspberries mixed with natural yoghurt, whipped fresh cream and a little sugar then stirred together with some crumbled meringue. Incredibly quick and simple, yet exceptionally delicious.
Ingredients
- 300g fresh raspberries (or frozen – see Recipe Notes)
- 60-80g/6 – 8 rounded tablespoons icing sugar
- 200g/8 rounded tablespoons natural yoghurt – ideally Greek yoghurt
- 300g fresh double/heavy or whipping cream
- 50g cooked meringue – I use shop bought meringue nests
Serving suggestions –
- blob or swirl of extra whipped cream
- fresh raspberries
- mint leaves
- extra crumbled meringue
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Mash the raspberries with a fork and stir in the icing sugar to taste, remembering that the meringue adds a lot of sweetness when added later.
-
Stir in the yoghurt.
-
Lightly whip the cream in a separate bowl until it reaches soft peaks.
-
Fold ⅓ of the cream into the raspberries and then add the remaining ⅔.
-
Lightly crush the meringue with your hands and fold into the raspberry mixture.
-
Divide the mixture between serving dishes and refrigerate, ideally for around 5 – 6 hours.
-
To serve: I topped these with a little extra crumbled meringue, a fresh raspberry and a mint leaf.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- 2 x mixing bowls
- electric whisk
- 6 serving bowls/glasses
Frozen Raspberries
If using frozen raspberries – defrost the raspberries and strain the excess juice using a sieve. Either discard the juice or use in another recipe. Continue to make as described above.
Meringue:
If you would like to use home made meringue, please see here. However, I confess, we use shop bought meringue nests and you honestly cannot tell the difference in this dish.
Sauce Vierge
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