
By
Jane Curran
published
in Recipes
Method
In 6 sundae glasses or bowls, layer the meringues, ice cream and fruit, and top with a spoonful of crème fraîche. Serve the sundaes immediately.
Ingredients
- 6 individual meringue nests, roughly crumbled
- 6 scoops good-quality vanilla ice cream
- 3 ripe peaches, cut into thin wedges
- couple handfuls English strawberries, halved or quartered
- 3tbsp reduced-fat crème fraîche
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.