Raspberries Wrapped in Creamy Cottage Cheese in a Crisp Meringue Case

Preparation info

  • Difficulty


Appears in

A Taste of Dreams

A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

It is worth getting the rose water or essence to flavour this luscious-looking dish as it gives a deliciously subtle flavour both to the brittle meringue and to the creamy filling. You can use another flavouring essence if you like but I think rose is by far the most special and very useful to have to flavour all kinds of milk or cream puddings and also fruit salads. If you are using fresh summer fruit strawberries are also good in this dish but the frozen ones are too soggy.


For the Meringue Case

  • 6–7 oz icing sugar (175–200 g)
  • 3 egg whites
  • triple strength rose water (available from chemists)
  • or rose essence (available from good grocers)
  • a drop of oil

For the Filling

  • 8 oz fresh or frozen raspberries – if frozen thaw and drain off the juice (225 g)
  • 12 oz cottage cheese (350 g)
  • 8 fl oz (double) cream (225 ml)
  • 1–2 oz icing sugar (25–50 g)
  • a few drops of rose water or essence
  • caster sugar to sprinkle on top


Sift the icing sugar on to a sheet of greaseproof paper or foil. Whisk the egg whites in a bowl until frothy. Whisk in the sugar, a little at a time and add a few drops of rose water or essence to taste. Put the bowl over a saucepan half filled with simmering water and whisk the meringue until it stands in peaks when the whisk is lifted out. Lightly oil a shallow ovenproof flan dish or plate about 8–10 in (20–25.5 cm) in diameter. Spread the meringue smoothly over the bottom of the dish and build it up round the edges in rough flicks. It should come up well over the rim of the dish making a sort of flan case. Put the dish on the bottom shelf of the oven at Gas 1 (275°F/140°C) for 2–2½ hours until the meringue is quite firm. Cool the meringue and leave in a dry place until you are ready to fill it.

Whisk the cream until stiff. Stir in the cottage cheese, the icing sugar and the rose water to taste and half the raspberries. If you are making the pudding well in advance keep the filling in the fridge and fill the case with it nearer the time that you will be eating it. Arrange the other raspberries on top of the filling and sprinkle them with caster sugar. Put the filled case in a cool place or in the fridge until you serve it.