(serves 2)

  • 350 g fresh or frozen raspberries
  • 50 g (60 ml) caster sugar
  • 8 store-bought meringues
  • 250 ml cream, whipped
  • 100 g blackcurrants for decoration

Put the raspberries in a mixing bowl and pour over the caster sugar. Mix well. Break the meringues into chunks. Spoon some chunks into each bowl (or glass). Top with some whipped cream and then a layer of raspberries. Repeat the layers, ending with cream on top. Decorate with blackcurrants and serve immediately.