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Categories:Viewed: 34 - Published at: 9 months ago
Ingredients
- 2 tbsp butter, melted
- 1/2 cup granulated sugar
- 1 2/3 cups raspberries
- 2/3 cup ground almonds
- 2 None egg yolks
- 4 None egg whites
- None None Powdered sugar, whipped cream, to serve
Method
- Preheat the oven to 350°F. Brush four 1 1/4-cup straight-sided ovenproof dishes with melted butter.
- Sprinkle 1 tsp sugar in each dish, tilting and turning to coat evenly; shake out excess. Place on a baking pan.
- Process raspberries until smooth. Push through a sieve; discard seeds. Combine raspberry puree, ground almonds and egg yolks in a large bowl.
- Beat egg whites in a large, clean, dry bowl with an electric mixer until soft peaks form. Gradually add remaining sugar, beating until thick.
- Stir a large spoonful of egg whites into raspberry mixture; fold in remaining egg whites, taking care to maintain volume. Spoon into prepared dishes.
- Bake 15 mins, or until well risen. Dust with powdered sugar. Serve immediately with whipped cream.
