This light meringue dessert with fresh berries is easy and quick to make. Great for dinner parties or as a weekend treat!
Serves: 6
Cooking time: 20 mins
Skill level: Easy peasy


    • 500g (1lb) mixed raspberries and blueberries
    • 1tbsp caster sugar
    • 300ml pot double cream
    • 4tbsp good-quality lemon curd
    • 200g pot Greek yogurt
    • 4 ready-made meringue nests, roughly broken


    1. Put 125g (4oz) of the fruit into a pan with the sugar and 3tbsp cold water. Bring to the boil over a medium heat, then simmer for 5 mins until the berries start to break down. Take off the heat and press the fruits through a sieve to make a sauce. Set aside to cool.
    1. Whip the cream in a large bowl until it just starts to hold its shape. Stir in the lemon curd and Greek yogurt.
    1. Spoon about half of the lemon cream into 6 serving glasses. Top with meringue, then a handful of the fresh fruit and a spoonful of sauce. Spoon in the rest of the lemon cream, top with more fresh fruit and sauce and serve immediately.

Feature: Kate Moseley. Photos: David Jordan. Props stylist: Sue Radcliffe

Nutritional information per portion

fat 31.0g calories 377(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.