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Ingredients
300ml Double Cream
4tbsp Coconut Yoghurt
1 punnet of blueberries
2 punnets of raspberries
6 Merginues
Small bunch of mint
Method
Wash the berries
Whip the cream in a large bowl until it begins to thicken until soft peak stage
Add the coconut yoghurt and stir in well
Mash half the raspberries in a bowl and stir through the cream to achieve a streak effect
Add the raspberries and blueberries (reserving some for the top) crushed meringues and a few leaves of mint and gently fold into the cream
Spoon into your dishes and top with the remaining fruit and a sprig of mint