Summer Berry 'Mess' with Greek Yoghurt & Cinnamon Meringues

(Serves 8)

Photo: Olives + Thyme

Ingredients

• 3 chips of fresh berries, (I like to use a combination of different berries, blue, black, raspberries, strawberries)
• 2 cups of Greek yoghurt
• 2 cups of whipped cream

For the cinnamon meringues

• 4 egg whites
• 140gr caster sugar
• 80gr brown sugar
• ½ teaspoon cinnamon
• 2 tablespoons chopped hazelnuts

Method

Pre heat oven to 120C. 

Place the egg whites and sugars in a metal bowl over a pot of simmering water, stir till the sugars are dissolved.  Pour into a bowl of a freestanding mixer and whisk on high speed for 10 minutes.  Fold in cinnamon and nuts, place large scoops onto baking paper and bake for 2 hours, allow to cool completely before storing. They will easily keep for a week in an air tight container.

To serve this pudding you can have a lot of imaginative fun with the presentation.  Either go for one large glass or serving bowl and arrange all the ingredients as perfectly, or loosely as you wish - or you may prefer to serve individual portions using wine or elegant water glasses with the ingredients layered upon each other.

Start with a base of crushed meringues then add cream, berries, more meringues and so on.  Garnish with fresh berries and small picked mint leaves then dust lightly with icing sugar.