'These meringues aren’t quite the same as the
classic, but they take seconds to make, then just
a few seconds more to cook'
Lightly whisk the egg white, then stir in the
icing sugar and cardamom to make a firm
fondant icing. Roll the icing into 8 golfballsize
balls (you probably won’t need all of it).
Two at a time, place the balls at opposite
ends of a greased piece of baking paper,
then microwave for 30-40 secs on High until
quadrupled in size. Leave to cool for a few
mins, then lift off the paper and repeat until
all the balls are cooked.
Whip the cream with half the lemon juice.
Crush half the raspberries, then fold through
the cream. To serve, place a little splodge
of raspberry cream onto each plate. Stack
a meringue with some more cream, then
place another meringue on top. Spoon over
more cream, then top with a few whole
raspberries. Dust with icing sugar and serve.