Rose and rasp­berry tri­fles

Sunday Tasmanian - Tassie Living - - TASTE -

125g rasp­ber­ries ¼ tea­spoon rose­wa­ter ¼ cup ( 40g) ic­ing su­gar, sifted 75g strore- bought mini meringues, crushed 2 cups ( 500ml) sin­gle ( pour­ing) cream store- bought Per­sian fairy floss+, to serve

Place the rasp­ber­ries, rose­wa­ter and 1 ta­ble­spoon of the su­gar in a bowl and mash lightly with a fork. Di­vide half the rasp­ber­ries be­tween the base of four 190ml ( ¾ - cup) glasses and top with meringue. Whip the cream with the re­main­ing su­gar un­til very soft peaks form and di­vide half the cream be­tween the glasses. Layer with the re­main­ing rasp­berry mix­ture and cream. Top with fairy floss to serve. Serves 4.

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