Preparation: 10 mins
200g rhubarb, chopped
1 tbsp caster sugar
2 tbsp elderflower cordial
300ml double cream, softly whipped
75g Doria Ratafias
200g soft berries such as raspberries, strawberries, tayberries or blackberries
Elderflowers and elderflower leaves or mint leaves to decorate
- Place the rhubarb in a saucepan with 3tbsp water and the sugar. Cover and heat gently until the rhubarb is soft. Mix with the elderflower cordial
- Arrange the meringues on a serving platter or tray, leaving space between them. Spoon the cream in between the meringues and scatter with the Ratafias and the berries. Drizzle with the rhubarb compote and serve straight away decorated with fresh elderflowers and leaves or mint.
Ratafias are mini Amaretti and so can be substituted for the full size Doria product.
Our traditional methods
Throughout the winding streets and the enchanting stone steps carved into the hillsides, the bakers get to work as the sun rises. This is rural Italy, and this is where our traditional methods originate.
Our time honoured natural leavening process requires skill, patience and integrity. Folding and rolling the dough creates many fine layers that enrich its flavour and texture. The ancient slow-rise sourdough recipe we use is delicately nurtured with water and flour over 3 days and nights to produce delicious dough that needs no additives or preservatives. And our authentic way of baking with fire and air creates a golden crisp crunch. Whilst we cook with happiness in our hearts, we take our ingredients very seriously, sourcing only the best from trusted suppliers and producers across the land.