Meringue nests with raspberry cream

Ingredients

100 ml cream

40 g fresh or frozen raspberry

4 ready-made meringue nests

Extra raspberries to garnish

1. Pour the cream into a bowl and, using electric beaters, whip until soft peaks form.
2. Put the raspberries I a food processor or blender and process until pureed.
3. Gently fold the raspberry puree into the whipped cream until just combined.
4. Place the meringue nests on individual serving plates and top each with one quarter of the raspberry cream.  Garnish with the extra raspberries.  Dust lightly with icing sugar, if desired, and serve immediately.