Raspberry ripple ambrosia

Annabel Langbein Media

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

Directions

1. 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.
2. Spoon into parfait glasses or serve in one large glass bowl. If not serving at once, cover and refrigerate for up to 8 hours.
3. 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.
4. 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.

More last minute desserts from Annabel

• Affogato
• Toffeed oranges