• 5 g unsalted English butter by Sainsbury's, for greasing
  • 120 g white caster sugar
  • 400 g strawberries, washed, hulled and roughly chopped
  • 225 g raspberries, washed
  • 150 g blackberries, washed
  • 1 tbsp cornflour
  • zest and juice of 1 lemon
  • 4 medium British free-range Woodland eggs, whites only
  • 50 g white chocolate, melted to serve


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease 6 dariole moulds or ovenproof ramekins with the butter, then sprinkle a little of the caster sugar in each.

  2. 2

    Put half the fruit in a pan with 20g of the remaining sugar. Bring to a simmer and cook for 5 minutes, then transfer to a food processor. Whiz until smooth then pour back into the pan.

  3. 3

    Mix the cornflour with the lemon juice then stir into the fruit purée with the lemon zest. Cook for 2 minutes until thickened, then pour into a bowl and allow to cool slightly.

  4. 4

    Beat the egg whites with a hand-held electric whisk until soft peaks form. Whisk in the remaining sugar until stiff peaks form.

  5. 5

    Gently fold in the purée, then spoon the mixture into the moulds and smooth the tops with a knife.

  6. 6

    Sit the moulds in a roasting tray, then pour enough boiling water into the tray to come half way up the sides of the moulds. Bake for 15 minutes.

  7. 7

    Allow to cool for 1 minute, then turn out on to plates. Drizzle with the melted white chocolate and serve with the remaining berries.

Nutritional Details

Each serving provides
  • Energy 766kj 183kcal 9%
  • Fat 3.1g 4%
  • Saturates 1.8g 9%
  • Sugars 30.4g 34%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 477kj/114kcal

Each serving provides

20.0g carbohydrate 1.7g fibre 3.3g protein

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