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
Cinnamon meringues
- 4 egg whites
- 140g caster sugar
- 80g 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.
-
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.
Notes
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.