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    Red Fruit Layer

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    Red Fruit Layer

    Serves: 6


    • The cream and brandy layer
    • 250ml double cream, lightly whipped
    • 250ml Greek yogurt
    • 2tbsp brandy
    • 1tbsp Waitrose Soft Brown Sugar
    • 2tbsp Camp Chicory & Coffee Essence
    • The fruit layer
    • 200g fresh strawberries, hulled and halved
    • 200g fresh cherries, halved and stoned
    • 100ml water
    • Rind and juice of 1 orange
    • 45ml kirsch
    • 2tbsp Waitrose Soft Brown Sugar
    • 60ml brandy
    • 10ml cornflour
    • The meringue layer
    • Fresh mint
    • Fresh strawberries
    • Fresh cherries
    • 1 x 125g box Walkers Meringue Nests
    • Icing sugar for dusting


    1. Place all the ingredients for the fruit layer, except the cornflour, in a pan and slowly bring to the boil. Simmer for 5-10 minutes until the fruit is soft.
    2. Blend a tablespoonful of the hot liquor with the cornflour. Add the cornflour mixture to the pan and boil for 1 minute, stirring all the time until thickened. Leave to cool.
    3. When ready to serve, mix together the cream and yogurt, then stir in the brown sugar, coffee essence and brandy.
    4. Roughly crush the meringues and place a teaspoonful in the base of 6 individual wine goblets or sundae dishes. Add a layer of fruit followed by a layer of cream and brandy. Repeat the three layers again.
    5. Decorate with the fresh fruit and mint. Dust with icing sugar and serve.

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