3 x 125g punnets raspberries
2 Tbsp water
3⁄4 cup caster sugar
200g double cream
2 cups store-bought mini meringues
1⁄2 cup almond flakes, toasted
3 egg yolks
1⁄2 cup prosecco
Marigold petals, to garnish
Combine 1 punnet of the raspberries, water and 1⁄4 cup of the caster sugar in a small saucepan over a medium heat and bring to a simmer. Set aside to cool to room temperature, then gently fold through the cream for a marbled effect.
Arrange meringue, almond, raspberry cream mixture and 1 punnet of the remaining raspberries in layers in 4 serving glasses, then set aside.
Put yolks, prosecco and remaining caster sugar in a large heatproof bowl set over a saucepan of simmering water. Whisk constantly until mixture thickens enough to leave a trail behind. Spoon among prepared serving glasses, then top with remaining raspberries and marigold petals to serve.