Mark Moriarty’s poached meringues with raspberries and custard. Photograph: Harry Weir Sat Jul 18 2026 - 04:55Serves: 2Course: DessertCooking Time: 12 minsPrep Time: 20 minsIngredients4 egg yolks60g caster sugar1 tbsp vanilla bean paste250ml single cream1 tsp vegetable oil2 egg whites100g caster sugar1 tsp malt vinegar1 tsp cornflour100g raspberriesFresh mint, for garnishStart by making the custard. Place the egg yolks, sugar and vanilla bean paste in a bowl and mix to form a paste. Heat the cream in a saucepan until almost boiling, then pour it into the egg mix and stir. Return the liquid to the pan and cook slowly over a low heat, mixing constantly with a spatula until it thickens. Pour the mixture through a sieve into a jug. Allow to cool, then cover and chill in the fridge.Brush two dariole moulds (small cup-shaped moulds) lightly with oil and set up a steamer on the hob. Place the egg whites in a mixing bowl and mix with an electric hand whisk until it forms soft peaks. Add one-third of the sugar, then continue to whisk for one minute before adding the remaining sugar and whisking until you have a thick, glossy meringue.Mix the vinegar and cornflour into a paste, then add this to the meringue and whisk for another minute. Spoon the meringue into the greased dariole moulds until two-thirds full, then wrap them tightly in cling film. Place them in the prepared steamer, put on the lid and steam for 12 minutes.Carefully remove the moulds from the steamer after 12 minutes and let them sit for two minutes before removing the cling film. Turn the moulds out into serving bowls to let out the meringue. Pour some of the chilled custard over the meringue. Dress the raspberries around the meringue and garnish with some mint leaves.Mark MoriartyMark Moriarty is an award winning chef, TV host, author and Irish Times columnist.