Marshmallow mess topping

Tip the frozen berries into a pan, cover with a lid and set over a medium heat for about 15 minutes. Stir occasionally, until defrosted but still holding their shape. Scoop out ­ of the berries; set aside in a small bowl. Continue to cook the remainder over a medium heat, adding the mini pink & white marshmallows in 4 batches. Stir all the time until they are completely melted and the berries broken down. Take off the heat and set aside to cool for 15 minutes. Meanwhile, in a large bowl, use a balloon whisk or electric hand mixer to whisk the double cream to stiff peaks.

Once the berry marshmallow mixture has cooled, use a stick blender or potato masher to blend to a smooth sauce. Add the whipped cream and fold in to incorporate. Dollop onto pancakes and top with the reserved berries.