Serves 6 to 8.

Ingredients
300ml double cream
1 tbl spoonful icing sugar
1 cup full fat Greek yoghurt
8 shop bought meringue nests, crushed coarsly
200ml lemon curd, best quality gives best result
4 passion fruits, pulp from
100g fresh raspberries

Method
Beat cream and sugar until soft peaks form, fold in yoghurt. Arrange the meringue over a plate and spoon the creamy mixture over the meringue. Drop spoonfuls of lemon curd over the cream, swirl with a fork and top with passion fruit pulp and raspberries. I use Pertshire Preserves Lemon Curd which I get from Iain at the Stockbridge Sunday market in Edinburgh, it’s the best apart from when my Mum made lemon curd. Best assemble no more than an hour before eating