1. Whip the cream until stiff.
2. 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.
3. Divide between four bowls or glasses. Scatter the remaining raspberries over the top and serve.

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.