I first had this sensational dessert in Chile in a small hotel in Patagonia. I did not get the recipe due to language problems but this is my take. There are two options for serving: either freeze the dessert or serve in pretty dishes. (I like to freeze it and let it defrost for 15 minutes before service.) Garnish with pieces of lemon balm or mint.
Servings: Six to eight
Ready Time: 2 hours or overnight if frozen
Raspberry meringues
4 egg whites, at room temperature
pinch of salt
3/4 cup sugar
1 teaspoon white vinegar
Filling
1 1/2 cup whipping cream
1/4 cup icing sugar
3 cups raspberries
Method
Preheat oven to 275 F. Beat egg whites and salt with an electric mixer until foamy in a metal bowl. Slowly beat in sugar 2 tablespoons at a time. Continue to beat until egg whites are very thick. Beat in vinegar and continue until egg whites hold stiff peaks and are glossy. Spread meringue into a 1-inch layer onto a parchment-lined baking sheet. Bake for 1 hour or until creamy coloured and firm. Let fully cool on parchment paper, about 30 minutes. Beat cream in a large bowl with icing sugar using an electric mixer until it holds soft peaks. Break up meringue into bite sized pieces. Fold cream and raspberries together, then fold in meringue. Place mixture into glass bowls or wine glasses and top with a few raspberries. Alternatively pile into a parchment lined spring form, cover and freeze overnight. Cut into wedges for serving.
Lucy Waverman