Raspberries over Meringue Shells

June 23, 2012

This is a fresh summer desert; the raspberries this season are amazing. You will love the crunch of the meringue with the raspberry sauce !

Raspberries over Meringue Shells


  • 6 (6-ounce) packages fresh raspberries, divided
  • 1 1/2 cups plus 1/4 cup granulated sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 tablespoons framboise liqueur
  • 2 1/2 cups heavy cream
  • 2 teaspoons pure vanilla extract
  • 5 to 6 (3-inch) bakery meringue shells


Pour 3 packages of raspberries 1 1/2 cups of the sugar, and the lemon juice into a 10-inch sauté pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining 3 packages of raspberries and the framboise into the hot mixture and refrigerate until very cold.

In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 1/4-cup of sugar, and the vanilla together on medium-high speed until it forms firm peaks.

Pour the raspberries mixture over the meringue shell and top with the cream


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