This is my take on Eton Mess and would be good right now as the last of the raspberries are in the shops.
I like to use Ottlolenghi’s Pistachio meringue recipe (from his first book Ottolenghi) but you can use your own meringue recipe or 6 store bought.
Serves 6 – 8
Seeds from 1 pomegranate
2 teaspoons pomegranate sauce
1 teaspoon vanilla extract
300 mls thickened cream
200 mls thick Greek yoghurt
2 tablespoons caster sugar
Sumac to sprinkle
2 tablespoons crushed pistachios to sprinkle
Whip the cream with the vanilla and half of the sugar.
Add the yoghurt and fold through.
Mash half of the strawberries and raspberries together with the other half of the sugar and one
teaspoon pomegranate sauce.
Break the meringues into different sized chunks (I like a mix of big and small pieces).
Gently fold the mashed berries through the cream and then add the rest of the fruit, once again
To plate up layer the meringue, then the cream mix onto a platter (can also be layered in a bowl).
Sprinkle with pomegranate seeds and crushed pistachios and drizzle with one teaspoon of
pomegranate sauce. To finish, dust lightly with a little sumac.