Method

Start by making the infused cream

• 1

  In a medium saucepan, gently heat together the cream and Blackberry Souffle fruit tea for around 10 minutes, avoiding bringing this to a boil.

• 2

  Turn off the heat and allow to sit for a further 5 minutes.

• 3

  Using a fine sieve, strain the cream into a bowl, using the back of a spoon to squeeze the remaining cream out of the fruit pieces.

• 4

  Refrigerate the cream until cold, about 2-3 hours.

Prepare the fruit

• 5

  In a medium saucepan, gently heat together the cream and Blackberry Souffle fruit tea for around 10 minutes, avoiding bringing this to a boil.

• 6

  Turn off the heat and allow to sit for a further 5 minutes.

• 7

  Using a fine sieve, strain the cream into a bowl, using the back of a spoon to squeeze the remaining cream out of the fruit pieces.

• 8

  Refrigerate the cream until cold, about 2-3 hours.

Whip the cream

• 9

  In a large mixing bowl, add the cream and the 3 tablespoons caster sugar and, using an electric beater, whip until light and fluffy.

Assemble the dessert

• 10

  In no particular order, add alternating scoops of the berries, cream and the meringue kisses to 2 large or 4 small wine glasses or dessert bowls.