Ingredients (Makes 12)
- 150ml/1⁄4 pt double cream
- 12 cupcakes and 12 mini meringues
- 36 fresh raspberries
- Raspberry coulis
- Icing sugar for dusting
Whip the double cream until it creates stiff peaks when lifting the whisk. Spread the whipped cream on to the cupcakes then top each one with a mini meringue.
Arrange three fresh raspberries on the meringue, drizzle with raspberry coulis and dust with icing sugar to serve.