Ingredients

• 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)

Directions

• 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.