1 x 500g bag frozen mixed berries (we used Sainsbury's Black Forest fruits)
4 tbsp icing sugar
2 tbsp cassis (optional)
1 pinch cinnamon
8 meringue nests
Method
In a small saucepan gently heat the frozen berries, icing sugar and cinnamon until the sugar has dissolved. Remove from the heat, stir in the cassis, if using, and set aside to cool completely.
Whip the double cream and Greek 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 cream, then half the berries. Repeat with the remaining cream and berries. Serve immediately.
