Ingredients
- 2 XLegg whites (for the meringue)
- 120 gcaster sugar (for the meringue)
- 1 cupraspberries (for the coulis)
- 1 Tbspicing sugar (for the coulis)
- 375 mlfresh cream
- 1 Tbspicing sugar (for the cream)
- 1 tin (567 g)Staffords pitted lychees, drained and sliced in half
- 4 sprigsmint, to garnish
Method
Heat the oven to 120°C and line a large baking tray with baking paper.
Using a stand mixer or electric beater, whisk the egg whites to soft peaks. Sprinkle in the sugar slowly while whisking constantly, until the meringue reaches stiff peaks and is thick and glossy.
Spoon dollops of meringue onto the baking paper and bake on the lower third of the oven for 60 to 75 minutes, until hard and easy to lift off the paper. Leave to cool.
For the coulis, combine the raspberries and icing sugar and blend with a stick blender until smooth.
Whip the cream with the icing sugar until soft peaks form and keep in the fridge.
Break the meringues into shards. Layer whipped cream, coulis, broken meringue, raspberries and lychees in glasses or jars, repeating the layers until full.
Garnish with a mint sprig and serve immediately.
