Ingredients

For the meringues:

• 2 medium egg whites
• 65g caster sugar
• 65g icing sugar
• dash vanilla
• 1 tsp cornflour

For the raspberry coulis:

• 100g fresh raspberries
• 100g caster sugar
• 50ml water

For the pancakes:

• 270g plain flour
• 2 tsp baking powder
• pinch salt
• 2 tbsp caster sugar
• 260ml milk
• 2 medium eggs
• 4 tbsp melted butter

To garnish:

• Mixed fresh berries
• Whipped cream

Tools

• kMix Stand Mixer

Method

For the meringues:

1. To make the meringues, preheat your oven to 100C and line a baking tray with parchment paper.
2. In the bowl of your Kenwood stand mixer, fitted with the whisk attachment, whisk the egg whites until soft peaks are reached.
3. Gradually add the caster sugar and continue to mix until thick and glossy.
4. To this add the vanilla, cornflour and icing sugar and whisk until thick.
5. Spoon this meringue into a piping bag fitted with a small round nozzle.
6. Pipe 24 mini meringue kisses on the lined tray and place in the preheated oven and bake for 45 minutes, turn the oven off and allow to cool fully inside.

For the raspberry coulis:

1. To make the raspberry coulis, simply place the raspberries, sugar and water in a saucepan.
2. Pop this over a medium heat and cook for a few minutes until the berries break down and become a soft pulp.
3. Strain this puree and set it aside until needed.

For the pancakes:

1. To make the pancakes, place all the ingredients into the bowl of your Kenwood stand mixer fitted with the kBeater attachment and mix together until you have a smooth batter.
2. Spoon the pancake batter onto a hot oiled pan and cook for about a minute on each side.

To serve:

1. Top your pancakes with the crunchy meringues, fresh berries, raspberry coulis and a side of whipped cream.