Total Time
Prep 30 mins
Cook 10 mins

Ingredients Nutrition


  1. Line the base of six dariole moulds with baking parchment.
  2. Whip cream with half the sugar until stiff peaks form.
  3. Fold in orange juice, yoghurt, meringues and 100 gms of frozen raspberries.
  4. Spoon the mixture into the prepared moulds and freeze for an hour.
  5. Meanwhile, puree the remaining raspberries with 6 tablespoons of water.
  6. Sieve.
  7. Stir in the rest of the sugar.
  8. Invert the moulds and surround with a pool of raspberry coulis.
  9. Decorate with additional raspberries and mint sprigs!
  10. Serve!

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