Ingredients
5 total- 2 cans of ripe peaches, stoned and roughly chopped or sliced
- 175 g of raspberries
- 4 meringue shells
- 1 lime, zested, to decorate
- 4 drizzles of single cream, to serve
Method
2 stepsStep 1
Put the raspberries in a bowl, then whiz with a stick blender. Pass them through a sieve so you have a smooth purée.
Step 2
Break the meringues up with your hands, then scatter the pieces in one large shallow serving dish or 4 individual ones. Top with the peaches, then spoon over the raspberry purée and decorate with lime zest. Serve with a drizzle of cream.