600ml lactose free double cream
400g lactose free yogurt
4 tbsp lemon curd
500g bag blueberries and raspberries
4 tbsp icing sugar
2 tbsp fraise (optional)
1 pinch cinnamon
8 meringue nests
Serves - 4
In a small saucepan gently heat the berries, icing sugar and cinnamon until the sugar has dissolved.
Remove from the heat, stir in the fraise, if using, and set aside to cool completely.
Whip the lactose free double cream and lactose free yogurt until just holding it’s shape, ripple through the lemon curd.
Break the meringue nests into a glass bowl, or 8 individual glasses.
Spoon over half the lactose free cream, then half the berries.
Repeat with the remaining lactose free cream and berries. Serve immediately.
Recipe adapted from: Good Food