- 600ml double cream
- 400g Greek yoghurt
- 4 tbsp lemon curd
- 1 x 500g bag frozen mixed berries (we used Sainsbury's Black Forest fruits)
- 4 tbsp icing sugar
- 2 tbsp cassis (optional)
- 1 pinch cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 8 meringue nests
In a small saucepan gently heat the frozen berries, icing sugar and cinnamon until the sugar has dissolved. Remove from the heat, stir in the cassis, if using, and set aside to cool completely.
Whip the double cream and Greek yogurt until just holding it’s shape, ripple through the lemon curd. Break the meringue nests into a glass bowl, or 8 individual glasses. Spoon over half the cream, then half the berries. Repeat with the remaining cream and berries. Serve immediately.
Make it differentSwap the lemon curd for 200g mango purée from a can, then fold this through your whipped yoghurt cream, layer this onto your meringue base and drizzle with 4 tbsp Amarula (optional) then top with the flesh and seeds from 4 passionfruits and 1 peeled and stoned mango, cut into strips. Garnish with a few physalis (Cape gooseberries) for a really impressive finish!
Get aheadIf you want to prepare this in advance, break the meringues into your glass bowl. Cook the fruit, cool and put to one side. Whip the cream, yoghurt and add the lemon curd, cover and put in the fridge. Assemble before serving.