Making a low-fat fruit
salad of raspberries,
sliced mango and
mint, tossed with
some cranberry juice.
Mash 150g of the raspberries, pass through a sieve into a bowl, discarding
seeds, and set aside. Line a 1 litre loaf tin with cling film. Whisk eggs and
sugar continuously over a bowl of barely simmering water, until doubled in
volume and thick (an electric whisk is ideal). Remove bowl from heat. Continue
to whisk until completely cool; the whole process will take about 10 mins.
Whisk the cream until just thick. Fold the egg mix into the cream until
completely combined, then fold in the meringue. Pour the raspberry purée
over the mix in a zigzag, then gently pour into the lined loaf tin. Freeze for
minimum 4 hrs and serve in slices with the remaining whole raspberries.