How to make it

  • In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, beating until the peaks are very stiff, about 6 minutes. Add 375 ml (1 1/2 cups) raspberries and continue beating for 1 minute. Refrigerate.
  • To serve, spoon the mousse into 6 dessert dishes. Garnish with fresh raspberries and cookies.
  • *Note: The mousse can be made several hours before serving. Itcan be re-beaten after 2 days and is as good as the first time around.

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Reviews & Comments 2

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  • rubyred 10 years ago
    its going to be perfect to go with my lemon drizzle cake :P thanks x
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    " It was excellent "
    trigger ate it and said...
    This Quick Raspberry Moose is such a nice way to utilize fresh from the garden raspberries, way to go Becca
    high Five
    Michael
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