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Serves 4
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- Whip the cream until stiff.
- Gently fold in about three-quarters of the raspberries, the lemon curd and the broken meringues, breaking up some of the raspberries and letting the lemon curd ripple through without being completely mixed in.
- Divide between four bowls or glasses. Scatter the remaining raspberries over the top and serve.
Nutrition Facts
Per serving:
177kcals, 9.6g fat (5.1g saturated), 25.1g carbs, 21.8g sugars, 2.9g protein, 2.3g fibre, 0.11g sodium
MAKE IT YOURS:
For a lighter take, try using 300g low-fat vanilla yoghurt in place of the cream. You could also make this using blueberries, strawberries or blackberries, or a mixture.
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