Now add some raspberry coulis. This, you do have to make yourself. It's a doddle and tastes way better than anything that comes in a bottle. Oh, I love it when I spontaneously rhyme.
Take two 150g punnets of raspberries. Add to a small saucepan with 4 tbsp caster sugar, and simmer for 2 minutes, crushing them with the back of a spoon as you do so. Now strain through a sieve to remove the pips. Yeah, this is probably the least fun part..
Add two thirds of this to the cream and meringue mix. Swirl through but do not mix in completely. It's also nice to add some fresh raspberries at this stage (you'll need a third punnet).
Serve in glasses if you have them-as you can see, we had to use rather an eclectic mix! Spoon in some of the mixture, add a drop of the coulis in the middle, then top with another layer of the creamy mixture.
I also served them with these awesome buttery, lemony little biscuits. I used a Rachel Allen recipe which you can find here.