SERVES 8-10 PREPARATION TIME 15 minutes plus 3-4 hours for jelly to set, 4 to chill LEVEL OF DIFFICULTY Easy COST Medium
2x 85g packets raspberry jelly
2x 200g tubs mascarpone
2 teaspoons vanilla
½ cup icing sugar, sifted
100g packet mini meringue nests or mini meringues
300ml tub thickened cream or thick cream, whipped with 1 tablespoon icing sugar or to taste
Flaked coconut, to decorate (optiona0
2x punnets raspberries
1 punnet blueberries
¼ cup orange juice
1 tablespoon sugar or to your taste
- Prepare jelly as per packet directions in a MicroCook Pitcher. Allow to cool slightly before it starts setting. Pour into a 4L Clear Bowl. Refrigerate 3-4 hours, or until set. Combine fruit ingredients in a bowl and refrigerate for 30 minutes.
- Combine mascarpone, vanilla and sugar in a Mixing Bowl and whisk with KP Beater until smooth. Spoon over jelly. Top with meringues then half the fruit.
- Spoon over whipped cream then remaining fruit. Chill for 3-4 hours. Sprinkle with optional coconut
Tip: You can substitute Grand Marnier or choice of liqueur for the orange juice.