Ambrosia of Avocado with Raspberries

Preparation info
  • Serves


    • Difficulty


Appears in
Sweet Dreams

By Josceline Dimbleby

Published 1985

  • About

Apart from its angelic texture and taste, and the valuable surprise element it will give to your meal, this magical concoction also takes no time to make. I came across avocado as a sweet in Indonesia and certainly the fascinating flavour lends itself just as well to sweet as to savoury seasoning.


  • 2 large or 3 small avocados
  • juice of 2 medium-size lemons


Cut the avocados in half and scoop the flesh out into a food processor or liquidiser. Add the lemon juice and icing sugar and whizz until very smooth. (Alternatively, pass them all through a sieve.) In a mixing bowl, whisk the cream until stiff and then fold in the avocado purée with a metal spoon. Lastly, whisk the egg whites until they stand in soft peaks and gently fold them into the mixture