Raspberry Cream Topping with Crushed Meringue

Raspberry Cream Topping with Crushed Meringue

Ingredients:
Raspberry Cream:
Cream
Icing sugar
Raspberries
Lemon juice

Meringue:
1 egg white
60g sugar

Directions:
Whip together the cream and icing sugar until quite stiff.
Using a food processor, blend the raspberries and lemon juice to form a pulp. Sieve to remove the seeds.
Mix the raspberry pulp with the cream until well combined. Be careful not to overmix or the cream may split. Spread the cream over the cupcakes and decorate with pieces of crushed meringue.
To make the meringue, preheat the oven to 110°C/100°C fan/225°F/gas ¼ and line a baking tray with parchment paper.
Using an electric whisk, whisk the egg white to stiff peaks, then add the sugar, one tablespoon at a time. Continue whisking until you have a glossy and firm meringue.
Spread over the baking tray. As the meringue will be broken up, the shape is not important. Bake on the bottom shelf of the oven for about an hour, until the meringue is dry. Allow to cool, then break into pieces and sprinkle over your cupcakes.