Blackberry Meringue Chill
Line the base of a 23cm (9in) springform tin with non-stick baking paper. Tip the berries into a bowl, stir in the sugar and lightly mash the berries with the back of a fork.
In a large bowl, whip the cream until it just holds its shape. Fold in the yogurt and cocoa.
Add the meringue nests and blackberries to the cream, gently folding through to create a marbled mix. Spoon into the lined tin, cover and fast freeze for 6 hours or overnight.
Nutrition Per Serving