finely grated zest 1 lime
2 tablespoons lime juice
2 tablespoons icing sugar
2 tablespoons sweet dessert wine
200 ml cream
2 punnets raspberries
1 small papaya, peeled, seeded and diced
1 tablespoon lime juice
100 grams purchased meringues
pistachios for garnish
Syllabub: Combine all the ingredients in a bowl and whip to soft peaks.
Cover and chill. When ready to use, gently whisk again to bring the cream together.
To serve: Lightly crush 1½ punnets of the raspberries, reserving the rest for garnish.
Combine the diced papaya and the lime juice.
Gently crush the meringues, leaving them quite chunky and fold into the syllabub, keeping a little of the meringue back for garnish.
Spoon the raspberries into the base of each glass and top with the papaya.
Add the syllabub, spooning it over in high peaks. Top with the remaining crushed meringue, raspberries and the pistachios with a dusting of icing sugar.