Ingredients

• 225g fresh or frozen raspberries
• 50g caster sugar
• 450g strawberries, hulled and quartered
• 142ml carton extra-thick double cream
• 150g thick Greek yogurt
• 4 meringue nests, crumbled

Directions

1. Place the raspberries and sugar in a saucepan over a very low heat for 5 minutes, stirring so the sugar dissolves and until the juices start to flow. Leave to cool. Transfer to a food processor and purée until smooth. Pass through a sieve, discarding the solids. Put the strawberries in a bowl with the purée, cream, yogurt and meringue. Fold it all together until just combined, then spoon into glasses.

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