- Fresh & Cool
- Desserts
- Vegetarian
- Prep 15 min
- Serves 6
The easiest dessert there is, and one of the freshest. Let the strawberries sit in elderflower cordial for a while so they make their own sauce, then fold everything together at the last moment.
Ingredients
For the berries
- 500 g strawberries, hulled and quartered
- 2 tbsp elderflower cordial
- 1 tbsp caster sugar
For the cream
- 300 ml double cream
- 150 g thick Greek yoghurt
- 1 tsp vanilla extract
To assemble
- 6 meringue nests (about 100 g), broken into chunks
- A handful of mint leaves
Method
- Toss the strawberries with the elderflower cordial and sugar. Leave for 15 minutes so the juices run.
- Whip the cream with the vanilla to soft peaks, then fold in the yoghurt.
- Just before serving, fold the meringue chunks and most of the strawberries through the cream, leaving it rippled.
- Spoon into glasses and top with the remaining strawberries, their juices and a few mint leaves.
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