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  1. Home
  2. Food

Fruity Meringue Cream Fools

Mouthwatering! - by New Idea
  • 27 Sep 2016
Proudly supported by

A light dessert, perfect for summer.

Ingredients

2 x 120g tubs peaches in mango jelly

300ml tub thickened cream

2 x 170g tubs fruit salad, drained

5 meringue nests (70g), coarsely chopped

¼ cup grated white chocolate

Method

  1. Cut jelly into 2cm pieces.

  2. Beat cream in a small bowl of an electric mixer until soft peaks form. Transfer to a large bowl. Add fruit salad and meringue. Stir until combined.

  3. Divide two-thirds of the cream mixture evenly among four dessert glasses (12/3 cup-capacity). Top with jelly then remaining cream mixture.

  4. Just before serving, sprinkle with chocolate.

     

    TIP: To make grated chocolate, hold a block of chocolate in one hand and drag a vegetable peeler down one narrow side. Let chocolate fall onto a sheet of baking paper.

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