- 500g (1lb 2oz) mixed dark berries (we used blueberries, blackberries and blackcurrants)
- 2tbsp crème de cassis
- icing sugar, to taste
- 8 meringue nests, roughly crushed
- 1 x 500g pot Greek yogurt
- ¼tsp vanilla bean paste
- large handful toasted, flaked almonds
In a large serving bowl, place three-quarters of the berries with the crème de cassis and enough icing sugar to taste. In a separate bowl, combine the meringues, yogurt, vanilla paste and most of the almonds, being careful not to crush the meringues too much.
Spoon the yogurt mixture on top of the berries, then pile the remaining berries and almonds in the centre. Serve within an hour.