WHIPPED YOGHURT WITH ROASTED STRAWBERRIES AND SUMMER BERRIES

This is what I’ll be making on Christmas morning. It’s a lot like Eton mess but a sharper and lighter version. It works well as a breakfast - especially if you have a big day of celebrating and eating ahead of you, or as a dessert. 

The roasted strawberries can be made in advance so it’s just a matter of whipping up the yoghurt and cream and throwing the strawberries, a few fresh berries and pistachios on top. If you want to serve this as a dessert, crush up a few meringues for fun. 

Serves 4-5

INGREDIENTS

Roasted strawberries
500g strawberries, halved
4 tablespoons caster sugar
2 teaspoons lemon juice or apple cider vinegar
1 vanilla bean pod or 1 teaspoon vanilla bean paste

Whipped yoghurt
2 cups vanilla greek yoghurt
1 cup cream
¼ cup icing sugar
1 teaspoon vanilla bean paste

To serve
400g cherries
125g blueberries
2 small meringues, crushed
50g pistachios, chopped

METHOD

Heat the oven to 180ºC. 

Trim and halve the strawberries then toss in a bowl with the caster sugar, lemon juice and seeds scraped out of the vanilla bean pod. Transfer to an oven tray and bake for 20-25 minutes or until soft and the juices are sticky. 

Cut the cherries in half with a sharp knife and remove the stone.
In a bowl or bowl of a stand mixer, beat together the greek yoghurt, cream, icing sugar and vanilla bean paste until stiff peaks form. Spoon onto a serving dish and top with roasted strawberries and their juices, cherries, blueberries, crushed meringue and pistachios.