1 Tbsp Of Local Raw Honey -Plus Extra For Drizzling
1 Lemon
Instructions:
1. Pop the cream into a bowl and whip it with an electric whisk until it’s holding stiff peaks. Fold in the sifted icing sugar and vanilla extract.
2. Grab your meringue nests and crush them straight into the cream – chunks, dust and all. Fold it all together gently.
3. In a separate bowl, add the raspberries with the raw honey, a pinch of lemon zest, and the tiniest squeeze of lemon juice. Smash it all together with a fork.
4. Fold half the raspberry mash into the cream mixture, just enough to ripple it through.
5. Spoon big messy dollops into serving bowls, top with the rest of the raspberry mix, and drizzle with a little extra honey.
