Take the classic summer Eton mess combo of cream and meringue and give it a festive twist with frozen mixed berries, cinnamon and blackcurrant liqueur
Prep:10 mins
Serves 8
600ml double cream400g Greek yoghurt4 tbsp lemon curd1 x 500g bag frozen mixed berries4 tbsp icing sugar2 tbsp cassis (optional)1 pinch cinnamon8 meringue nests
STEP 1In 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.STEP 2Whip 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.
