Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the base, butter and line a 21cm square cake tin with baking parchment. Heat the cream and vanilla to a gentle simmer.
Beat the yolks, sugar, cornflour and a pinch of salt until smooth. Slowly pour the hot cream over the egg mix, and keep whisking. Return to the pan, then simmer on a medium heat and keep whisking for 12-15 minutes to cook out the flour and until very thick. It should fall off the spoon in blobs rather than drizzling off.
Stir in the breadcrumbs, with a wooden spoon, until very thick, like custard. Spoon into the lined cake tin, smooth over the surface and chill until set, about 5 hours, or overnight.
Heat the oven to 120C/fan 100C/gas ½. For the meringues, slowly whisk the egg whites, with an electric whisk, until frothy and doubled in size. Add the sugar, one spoon at a time, until it’s all been added, then add a pinch of salt, whisking continuously. Increase the speed and whisk again until stiff peaks form. Spoon 4 individual portions onto a baking tray lined with baking paper. Bake for 1½-2 hours, until they’re crisp and come away from the baking paper cleanly. Leave to cool completely in the oven while it’s turned off, to prevent any cracks.
Make the coulis by adding 200g raspberries and the sugar to a small pan, and simmer for 15 minutes until the fruit
has broken down and it turns syrupy. Push through a sieve, cool to room temperature, and chill.
To serve, cut 4 discs from the chilled base as big as the cooked meringues. Heat 1 tsp of vegetable oil and a small knob of butter in a non-stick frying pan, and fry the bases until crisped and brown, about 1 minute on each side. Put onto 4 dessert plates and top with a layer of raspberries. Pour over the coulis, put some on the plate to garnish, and finish with the meringues.