I really, really love this dessert.
This Raspberry Whip is incredibly light, fluffy, refreshing, sweet, strongly-evocatively-purely-raspberry-y, fluffy, sweet, easy-to-make, more-than-the-sum-of-its-parts, exciting, scientifically-astounding-if-you’re-liable-to-being-scientifically-astounded, dairy-free, gluten-free, fat-free and, most importantly, astoundingly delicious.
I’ve made this Raspberry Whip countless times in the past few years, and my mum has made it even more frequently. It’s one of the easiest desserts in this world to make, for all you do is throw four ingredients into a mixer, whip it for ten minutes until it’s so ethereally light and voluminous that the mind boggles, and then freeze it.
If you freeze it in a loaf pan, you can slice it to serve. If you freeze it in a large bowl (as we did on Christmas Day, as seen in this post), you can scoop it out. Or you can freeze it in little bowls, and serve it up that way.
I swear to you on the life of my left elbow, I’ve yet to meet anyone who doesn’t love this Raspberry Whip. (And, if he agrees to let me post it, I can show you a video of a raspberry-lover’s hilarious reaction to tasting it.) Though, to be fair, you probably need at least the hint of a sweet tooth to properly appreciate this dessert’s glory.
I’d recommend serving this Raspberry Whip with fresh mint and/or fresh berries, perhaps strawberries or some tart blackberries and red currants. You could also serve it with thick cream to counteract the sweetness, if you’re into that kind of thing.
My most important piece of advice, however, is that you make this vibrantly-pink, perfect-for-the-summer-heat, decadent-yet-light-and-healthy, sweetly-sweet, incredible raspberry creation as soon as possible.
Serves 8-10, originally from a Marie Claire cookbook
Very easily halved. When I first started making this, I always made it in the half quantity to serve 4-5.
- 300g raspberries, fresh or thawed from frozen
- 2 egg whites
- 1 cup (220g) caster sugar
- 15 ml (3 tsp/1 tb) lemon juice
- Place all ingredients in the large bowl of an electric mixer (such as a KitchenAid). Using the whisk attachment, start whipping the mixture on low (particularly if you’re using thawed raspberries, as the mixture will start out quite liquid-y with thawed raspberries).
- Gradually increase the speed as the mixture starts to thicken, then whip on high speed for about 10 minutes in total. The mixture will whip up an extreme amount, at times threatening to fill the entire bowl. (The half-quantity will, of course, not fluff up quite as much.)
- Scoop into a loaf pan, bowl, or individual serving bowls, and freeze for at least 4-6 hours but preferably overnight. The Raspberry Whip never freezes solid and starts to thaw very quickly, so you’ll want to serve as soon as possible after retrieving it from the freezer.
- So sweet. So refreshing. So sweet. So raspberry. So good.
- So good.