My latest tactic when caught out without a dessert at hand is to create a jackson pollock like assembly on a big flat platter. Randomly scatter slices of cooked peaches and pears (any fresh or cooked fruit, really) on a platter. Add an artful, whirled dolloping of yoghurt around and between, a fling of sliced dried figs or some alcohol-soaked currants or cranberries, and rain handfuls of roasted hazelnuts, some crumbled sweet biscuits or meringues over all, finally drizzling a topping of honey or maple syrup. It is impressive and tastes delicious.
Raspberry ripple ambrosia has a similar simplicity. Simply whip cream, then fold in yoghurt, berries, marshmallows and meringue chunks. Using half yoghurt and half cream gives a lighter result.
Ingredients
| 1 ¼ cups | Cream, chilled |
| 1 ¼ cups | Yoghurt, plain or berry flavoured |
| 8 large | Meringues, coarsely crumbled |
| 12 | Marshmallows, white, quartered |
| 1 cup | Nougat, finely chopped, optional |
| 2 cups | Fresh raspberries, or thawed frozen berries |
Raspberry coulis (optional)
| 2 cups | Frozen raspberries, thawed |
| ¾ cup | Icing sugar |
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- Place the chilled cream in a big bowl and whip to soft peaks. Fold through yoghurt, meringues, marshmallows and nougat, if using, then gently fold in most of the raspberries without crushing.
- Spoon into parfait glasses or serve in one large glass bowl. If not serving at once, cover and refrigerate for up to 8 hours.
- To make raspberry coulis, pass thawed berries through a coarse sieve to remove pips. Stir in icing sugar. It will keep for several days in the fridge.
- Serve ambrosia scattered with the remaining fresh raspberries. If using the coulis, drizzle a little over the top and serve the rest in a jug on the side.
