Serves 6

Ingredients for fruit layer

200g (7oz) fresh strawberries, hulled and halved 200g (7oz) fresh cherries, halved and stoned
30ml (2tbsp) soft, brown sugar 100ml (3 ½ fl oz) water
rind and juice of 1 orange 45ml (3tbsp) kirsch
60ml (4tbsp) brandy 10ml (2tsp) cornflour

Ingredients for cream and brandy layer
250ml (9fl oz) double cream, lightly whipped 250ml (9fl oz) Greek yogurt
15 ml (1 tbsp) soft, brown sugar 30ml (2 tbsp) coffee essence
30 ml (2tbsp) brandy

Ingredients for meringue layer
1 x 125 g box meringue nests fresh cherries, strawberries and sprigs of mint
icing sugar for dusting

Place all the ingredients for the fruit layer, except the cornflour, in a pan and slowly bring to the boil. Simmer for 5-10 minutes until the fruit is soft.

Blend a tablespoonful of the hot liqueur with the cornflour. Add the cornflour mixture to the pan and boil for 1 minute, stirring all the time until thickened. Leave to cool.

When ready to serve, mix together the cream and yogurt, then stir in the brown sugar, coffee essence and brandy.

Roughly crush the meringues and place a teaspoonful in the base of 6 individual wine goblets or sundae dishes. Add a layer of fruit followed by a layer of cream and brandy. Repeat the three layers again.

Decorate with fresh fruit and mint. Dust with icing sugar and serve.