Pistachio and raspberry love hearts

The meringues can be made the night before and kept in a cool, dry place, but add the topping shortly before serving


Serves 2


  • 1 egg white
  • 50g/2oz caster sugar plus
  • 1 extra tbsp
  • 15g/½oz pistachio nuts, very finely chopped
  • 100ml/4fl oz double cream
  • 1 tsp grated lime rind
  • 2 tbsp sparkling white wine (optional)
  • 100g/4oz raspberries
  • 1 tbsp redcurrant jelly
  • 1 tsp lime juice


Preheat the oven to 130°C, 250°F, Gas ½.

Draw 4 x 8cm/3½in wide heart shapes onto a piece of non-stick baking paper then use to line a baking sheet. Whisk the egg white in a large bowl until forming stiff but still moist-looking peaks and you feel confident enough to turn the bowl upside down without the egg white sliding out.

Gradually whisk in all the caster sugar, 1 tbsp at a time, then whisk for 2 more minutes until very thick and glossy.

Fold in the pistachio nuts then spoon the mixture into a piping bag fitted with a 1cm/½in plain piping tube. Pipe a border around each heart shape then fill in the centres of 2 of them, building up the heart shapes if you have enough mixture.

Bake for about 1 hour, or until the meringues are firm and can be peeled off the paper easily, then leave to cool, still on the paper.

When ready to serve, whisk the cream with the remaining 1 tbsp of sugar and the lime rind until just beginning to hold its shape, then gradually whisk in the wine, if using, until the cream has thickened again.

Transfer the filled-in meringue hearts to a serving plate, top with the cream, then arrange the raspberries on top, adding the heartshaped frames at an angle.

Warm the redcurrant jelly with the lime juice in a small bowl for 10-20 seconds in the microwave then stir until smooth. Drizzle over the raspberries just before serving.