Ingredients
4 meringue nests
2 punnets blackberries
300mls double cream
1 vanilla pod (split & scraped)
6 tsp icing sugar
400g brioche or white loaf
½ lemon juiced
Method
1. Sprinkle half the icing sugar and the lemon juice over the berries
2. Leave to macerate for 5/10 minutes
3. Whip the cream, remaining icing sugar and vanilla until forms stiff peaks
4. Crush the meringues
5. Layer the glass with berries, cream & meringues – repeat until glass is filled
6. Leave to chill for 1 hour in fridge before serving
