Ingredients
- 2 large scoops of vanilla ice cream
- 200 g blueberries
- 2 shop-bought meringues
- 100 g raspberries
- dark chocolate , (70%), to serve
Method
- Get your ice cream out of the freezer.
- Put the blueberries into a non-stick frying pan with a splash of water and place on a high heat for 2 minutes, or until they all start to burst and get jammy, then remove from the heat.
- Layering up as you like, crumble the meringues between glasses or bowls, halve and add the raspberries and a nice round scoop of ice cream to each, then spoon over the jammy blueberries and their juices.
- Shave or grate over a little chocolate and tuck in, rippling it all together in a wonderful collision of flavours.
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