Mastered Kate Belcher's recipe for basic meringue? Then prepare yourself for a right mess with this mix of meringue and summer fruit. It's a real winner.
Ingredients
- make basic Swiss meringues first (see recipe). 150g raspberries
- 150g blueberries
- 250g strawberries
- 500g Greek yogurt
- a fresh mint sprig
Method
- For this recipe you need to make basic Swiss meringues first (see recipe). Put 150g raspberries, 150g blueberries and 250g strawberries, hulled and roughly chopped, into a bowl. Add 4 tbsp crème de cassis, gently toss and set aside for 15 minutes, until juicy. Put 500g Greek yogurt in a large bowl, then lightly fold in three-quarters of the berries, leaving the juice behind. Roughly crumble in 3 large (100g) cooked meringues and briefly mix. Spoon into 6 glasses, top with the remaining juicy berries and garnish each with a fresh mint sprig to serve.