Raspberry Whip

Ingredients

• 1.25 cups Raspberries
• 1 cup Powdered sugar
• 1 Egg white (Large egg)
• 8 Lady fingers (For serving)
• 2 cups Boiled Custard (For serving (see recipe below))
• 2 cups Milk (For Boiled Custard)
• 0.25 cup Sugar (For Boiled Custard)
• 2 Egg yolks (For Boiled Custard)
• 0.5 teaspoon Vanilla extract (For Boiled Custard)

Instructions

1. 1In a large bowl, combine the raspberries, powdered sugar, and egg white.
2. 2Beat the ingredients with a wire whisk (or electric mixer) until the mixture is stiff enough to hold its shape. This may take about 30 minutes with a whisk, or less with an electric mixer.
3. 3Pile the raspberry whip lightly onto a serving dish. Chill in the refrigerator for at least 30 minutes. Surround with lady fingers and serve with Boiled Custard.
4. 4In a saucepan, heat milk over medium heat until it begins to simmer. In a separate bowl, whisk together sugar and egg yolks until pale and smooth. Gradually whisk the hot milk into the egg yolk mixture to temper the eggs. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil. Remove from heat and stir in vanilla extract. Let cool slightly before serving.