Ingredients ( Yield 4)
- 600ml Double yoghurt
- 400g Greek Yoghurt
- 500g Mixed frozen berries
- 40g Icing sugar
- 60g Lemon curd
- 30ml Cassis
- 1 pinch Cinnamon
- 8 Meringue nests
Method
- 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.
