- 4 eggs, whites only
- 225g/8oz caster sugar
- 55g/2oz shredded coconut or almonds
- 1 punnet raspberries
- 570ml/1 pint double cream, chilled
- 2 lemons, juice and zest
- 1 orange, juice and zest
- 3-5 tbsp clear honey
- 2 tbsp brandy or sherry (optional)
- Preheat the oven to 200C/400F/Gas 6.
- Line a baking sheet with non-stick silicone paper.
- In a clean bowl whisk the egg white until very stiff. This is best done with a freestanding electric mixer.
- Now add the sugar one third at a time, whisking well between each batch.
- Once the sugar has all been added continue to whisk until the mixture is very thick and glossy.
- Spread over the prepared baking sheet, then sprinkle liberally with the coconut or almonds.
- Bake in the oven for 15-20 minutes or until golden brown and just firm to the touch.
- Remove from the oven and at once turn on to a piece of greaseproof paper or a clean tea towel.
- Leave for 15 minutes then remove the backing paper.
- Make the syllabub while the meringue is cooking. Mix the zest, juice and honey, stirring until the honey has dissolved.
- Place this mixture with the chilled cream in a large bowl then whisk until floppy.
- When the meringue is cool spread the syllabub over, place the raspberries on top and roll up. Chill until needed.