Ingredients
Scale
- 2 cups fresh raspberries (or 1 3/4 cups if using frozen, thawed)
- 1/2 cup granulated sugar, divided
- 2 tablespoons water
- 4 large egg whites, at room temperature
- Pinch of salt
- 1 teaspoon lemon juice (optional, for stability)
- Fresh raspberries and mint for garnish
Instructions
- Combine raspberries, 1/4 cup sugar, and water in a medium saucepan. Cook over medium heat, mashing raspberries, for 5-7 minutes until jam-like.
- Strain the mixture through a fine-mesh sieve to extract syrup; discard solids and allow to cool.
- While cooling, whip egg whites with a pinch of salt until foamy, then gradually add remaining sugar until stiff peaks form.
- Gently fold cooled raspberry syrup into meringue in three additions to maintain airiness.
- Serve immediately, or chill for firmer consistency. Garnish with fresh raspberries and mint.
Notes
To enhance stability, consider using the Italian meringue method. For flavor variations, infuse with rose water, vanilla, lavender, or spices while cooking the syrup.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Whipping and Folding
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 25g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: raspberry spuma, dessert, whipped dessert, cooked syrup method, professional pastry