Karina’s raspberry cream mousse thingy

(yup that’s its name) One of our friends made this for one of our annual Christmas dinners and it is very moreish. It’s best to make the bits before (at least 3 hours) you want to eat it and then put it all together just before serving otherwise the meringue goes too soft, you want that crunch.

[yumprint-recipe id=’29’]

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