Louella Berryman

Apologies for the little break in posting, it’s been a pretty busy summer so far! The sunny weather today inspired me to make this beachy, summer berry ripple sundae, perfect for BBQs. I’ve used thick, Greek yoghurt and frozen berries for a fresh take on a traditional ice cream sundae! I really love the mix of textures in this dessert, the meringue, nuts, yoghurt and pureed berries create a wonderful pudding that can be served in jam jars, sundae glasses or even ordinary drinking glasses if you’re short on glassware!

Shopping List

(serves 2)

250ml Greek yoghurt

a handful of frozen raspberries

a handful of frozen blueberries

a few mint leaves

4 mini meringues or 1 large meringue

tablespoon of chopped hazelnuts

tablespoon of chopped pistachio nuts

Method

Crush the meringues roughly in your hands and place into a bowl while you prepare the rest of the ingredients. Chop the hazelnuts and pistachios, make sure you buy the shelled ones to save you alot of time and your fingernails!

Put the blueberries into a blender or processor with about a tablespoon of water and blitz until smooth, adding a little more water if necessary. The mixture should be a sort of loose sorbet consistency! Empty into a bowl and do the same with the raspberries.

Dollop half the yoghurt into another small bowl and ripple through 2 teaspoons of the blueberry mixture. Divide between two glasses. Top with some of the pureed blueberries. Then add the rest of the yoghurt to the previously used yoghurt bowl and ripple through 2 teaspoons of the raspberry mixture.

Add a layer of meringue, then a layer of nuts, followed by the yoghurt and then the pureed raspberries. Top with a little more yoghurt, meringue and nuts. Garnish with a few mint leaves and enjoy!