Ingredients
- 250g blueberries
- 1 tbsp caster sugar
- 140ml double cream
- 150g lemon curd
- 150g greek yogurt
- 1 tbsp icing sugar, sifted
- meringues, roughly broken up
Preparation
- Make the lemon curd
- Place half the blueberries in a pan with the caster sugar and 4 tbsp cold water. Bring to the boil over a medium heat, then reduce and simmer for 5 minutes until the berries start to break down. Remove from the heat and press through a fine sieve into a bowl to make the coulis. Leave to cool.
- Whip the cream in a bowl until beginning to thicken. Carefully fold in the yogurt, lemon curd, icing sugar, meringues and the remaining blueberries, reserving a few for decoration.
- Spoon a third of the cream mixture into a large serving dish. Drizzle with a tablespoon of the coulis.
- Repeat this twice, then finish with a layer on the cream.
- Decorate with the reserved berries and more coulis.
Notes
Try with blueberries and raspberries instead of blueberries
