- 350 g fresh or frozen raspberries
- 50 g (60 ml) caster sugar
- 8 store-bought meringues
- 250 ml cream, whipped
- 100 g blackcurrants for decoration
Put the raspberries in a mixing bowl and pour over the caster sugar. Mix well. Break the meringues into chunks. Spoon some chunks into each bowl (or glass). Top with some whipped cream and then a layer of raspberries. Repeat the layers, ending with cream on top. Decorate with blackcurrants and serve immediately.