I have included this recipe because it is very quick and easy to make and often a favourite with older people.

Whenever I have egg whites left over from a recipe, I make meringues (see page 103 for recipe). They will keep for months in an airtight container or a sealed plastic bag. Alternatively you can buy ready-made meringue nests.

In this recipe I use raspberry coulis, available from most supermarkets. However, if you prefer you can liquidise raspberries and sugar together and then push through a sieve to make your own coulis. I sometimes also stir in a spoonful of lemon curd to give it a lovely lemony tang.

To further increase the calories in this dish, you can replace the double cream with clotted cream.