There are so many variations of this delicious dessert, you can make it as messy as you like! This recipe is simple but delightful. I made it in little jam pots for my colleagues at Bux last week, they looked so irresistible together.

Ingredients (serves 8)
16 small meringue cookies
, 250 g mascarpone
, 200 g whipped cream, 
500g of red berries, black currents, raspberries and black berries
8 jam pots, 
optional: vanilla seeds

Method

Mix the mascarpone with the whipped cream ( you can add some vanilla seeds at this point if you like)

Wash the fruit and let them dry off in a sieve.

Divide the meringue over the 8 pots. Put 2 tablespoons of the mascarpone-cream mixture over the meringue and add the fruit on top.

Tip: you can add a warm raspberry sauce (250 g of raspberries needed), which is easily made in a saucepan with one tablespoon of honey and one tablespoon of water. Let it warm up on a medium heat. When it starts bubbling turn the heat low until the raspberries have turned into a sauce. (takes roughly 5 to 10 min.)

Tip: to make it really messy, add some warm dark chocolate or caramel sauce