Individual raspberry meringue pots

Serves 4-6

These delightful little pots are quick and easy to make, and you can enjoy them right through winter as they use frozen berries.


2 cups frozen raspberries (or mixed frozen berries)
2 Tablespoons caster sugar
1 teaspoon cornflour
1 Tablespoon orange juice
3 egg whites
3/4 cup caster sugar
2 teaspoons cornflour
2 teaspoons white vinegar


Pre-heat the oven to 160C. 

Combine berries and sugar in a small saucepan.  Stir over low heat until the sugar dissolves.  Stir in the blended cornflour and juice.  Cook, while stirring, until mixture boild and thickens slightly.

Blend of process half the berry mixture until smooth.  Place in a medium bowl, then stir in the unprocessed berry mixture.  Divide among 4-6 x 250ml ovenproof dishes.

Beat the egg whites in a small bowl with an electric mixer until soft peaks form.  Gradually add the 3/4 cup of sugar, beating until sugar dissolves between additions.  Fold in the remaining cornflour and vinegar.

Spoon the meringue mix over the berry mixture in the dishes.  Bake, uncovered, for about 30 minutes or until meringue is browned slightly.  Serve hot.