Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  600      milliliters  custard
  55             grams  fresh white breadcrumbs
                        grated zest of 2 lemons
  3        tablespoons  raspberry coulis
  225            grams  fresh raspberries
  3                     egg whites and a pinch of salt
  4        tablespoons  caster sugar
  1         tablespoon  flaked almonds
                        ***TO SERVE***
                        a few raspberries
  4        tablespoons  raspberry coulis -- up to 5
  1         tablespoon  double cream to swirl

Preparation:

Heat the custard. Sprinkle breadcrumbs into 4 pretty ovenproof dishes. Add lemon zest and mix in. Pour over the hot custard. Leave to chill for a couple of hours. Spread over the raspberry coulis and top with raspberries, reserving a few for decoration. Make meringue. Whisk the egg whites in a bowl with a pinch of salt until they form stiff peaks. Whisk in 3tbsps sugar and bring back to stiff glossy peaks. Pile meringue on top of custard in rough peaks - do not attempt to spread meringue but make certain custard is completely covered. Scatter remaining caster sugar and flaked almonds over meringue. Bake in a pre heated oven for 20-30 minutes until top of meringue is crisp with light golden peaks. Serve plated with a garnish of raspberries and a little raspberry coulis. It looks very pretty with a swirl of cream taken through the coulis with the tip of a small knife.

Nutritional Information:

910 Calories (kcal); 37g Total Fat; (36% calories from fat); 41g Protein; 107g Carbohydrate; 666mg Cholesterol; 590mg Sodium