Cooking Instructions
1.
Lightly crush half the
Collection King cherries (200 g)
,
M&S king strawberries (250 g)
,
Collection Sapphire raspberries (200 g)
and
Collection Victoria blackberries (150 g)
in a bowl to create a fruity sauce. Chop the remaining fruit, saving some whole to decorate.
2.
Sift the
icing sugar (7 g)
into the double cream. Whip the
double cream (450 mL)
until soft peaks form. Crush the
meringue nests (6)
and half of the
M&S fruity meringue kisses (50 g)
. Gently fold the meringues, fruity sauce and chopped fruit through the cream.
3.
Pile into a bowl and decorate with the remaining
M&S fruity meringue kisses (50 g)
and whole fruit.