Blackerry and vanilla romanoff | Now You Can Cook with Calor

Ingredients  4 meringue nests  2 punnets blackberries  300mls double cream  1 vanilla pod (split & scraped)  6 tsp icing sugar  400g brioche or white loaf  ½ lemon juiced

Method 1. Sprinkle half the icing sugar and the lemon juice over the berries 2. Leave to macerate for 5/10 minutes 3. Whip the cream, remaining icing sugar and vanilla until forms stiff peaks 4. Crush the meringues 5. Layer the glass with berries, cream & meringues – repeat until glass is filled 6. Leave to chill for 1 hour in fridge before serving