Ingredients
- For the fruit compote:
- 120ml port
- 50g caster sugar
- 100g pitted prunes
- 200g blackberries
- 1 cinnamon stick
- For the custard cream:
- 4 egg yolks
- 1 vanilla pod
- 70g icing sugar
- 1 tsp cornflour
- 600ml cream (hold back 150ml for whipping)
- For assembly:
- 4 pre-made meringue nests
- Handful mint leaves
- For the fruit compote: Heat the port, caster sugar and cinnamon stick in a pot until the sugar has dissolved. Add the prunes and bring to a simmer for 10 minutes before adding the blackberries. Cover and cook on a low heat for five more minutes then take off the heat and allow to cool in a jar. Remove the cinnamon stick before serving. This will keep in the fridge for weeks.
- For the custard cream: Place 450ml of the cream in a pot and bring to the boil. Slice the vanilla pod in half lengthways and scrape into a bowl with the egg yolks, cornflour and icing sugar, and mix. Once the liquid has boiled, pour the warm cream on top. Mix and return to the pot. Cook over a medium heat while stirring constantly until the custard begins to thicken and coats the back of a spoon. Remove and chill in the fridge.
- When the custard is cold, lightly whip the remaining 150ml of cream and fold through the custard. Whisk again until thick and holding stiff peaks.
- Assemble the dessert in cocktail glasses. Add layers of custard cream, fruit compote, and crushed meringue until the glass is full. Finish by topping with some mint leaves.
