Ingredients
- 300ml pot double cream
- 4 shop-bought meringues nests, roughly broken
- 50g dark chocolate
- 8 tbsp cherry compote (we used Bonne Maman)
Method
-
Whip the cream to soft peaks, then fold in the meringue pieces. Heat the chocolate in the microwave for 30-45 secs or until melted, stirring halfway through. Spoon 2 tbsp cherry compote into each of 4 glasses, then top with the meringue mix. Drizzle melted chocolate on top of each glass and serve.