• 140 g caster sugar
  • 200 ml water
  • 100 g raspberries
  • 100 g blueberries
  • 450 ml cream
  • 4 tblsp port
  • 6 large meringues
  • fresh mint leaves


  • Put the sugar and water in a pot over a medium heat and cook until the sugar has dissolved. Stir in the berries and bring to just under the boil, then simmer for 10 minutes and remove from the heat. When the mixture has cooled, remove half the berries and blend the rest of the berries until you have a rich coulis.
  • Whip the cream until stiff and fold in the port. Break the meringues, into small pieces and fold into the cream and place in the freezer to chill.
  • Divide the poached berries into 6 martini glasses and place some of the creamy meringue mixture on top. Drizzle the berry sauce over the top and garnish with some mint.