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4
Easy
By Richard Whittington and Martin Webb
Published 1995
A spectacularly pretty dessert/ full of colour and flavour. The textures of the meringue, crisp without and marshmallow soft at the centre, contrast perfectly with the succulent berry coulis and the thick rich cream.
To make the meringue: whisk all the ingredients together for 5–10 minutes. With a large spoon, spread the meringue mixture in four mounded circles on a silicone baking sheet or greaseproof paper on a baking sheet. Since they are not being