Merengue with Coco Start Raspberry & fresh fruit

Dessert or cake | serves 2 | prep time 10 minutes| cook time 60 minutes


For the merengue:

  • 2 eggs, room temperature
  • 1 lemon
  • ½ tbsp cornstarch
  • 100 g white caster sugar


  • 250 ml Abbot Kinney’s Coco Start raspberry
  • 250 g raspberries
  • 2 passion fruits
  • 2 figs
  • Mint leaves

How to make it:

  1. Preheat the oven to 150 °C degrees and prep a baking sheet with parchment paper.
  2. Degrease a big bowl by cutting a lemon in half and rub the pulp side on the inside of the bowl, then dry with a paper towel.
  3. Separate the egg white from the yolk and add only the egg whites to the big bowl.
  4. Beat the egg whites with a mixer (whisks also well degreased), on full speed, until stiff.
  5. Sift the cornstarch over the bowl, add 2 tbsp lemon juice and mix again.
  6. Then add the caster sugar, spoon by spoon, while mixing until shiny peaks arise.
  7. Divide the mixture into 4 equal parts on the parchment paper and slide into the oven for 60 minutes.
  8. Switch off the oven after cooking time and leave the merengue in for a calm cool down.
  9. Stack the merengues and with every layer, scoop a big spoon (or two) of Abbot Kinney’s Coco Start Raspberry and some fresh raspberries in between. Be as arty as you can on top!


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