I​ngredients



300ml pot essential Waitrose Double Cream
2 tbsp icing sugar
3 x 45g Gü Chocolate Ganache Mini Puds
300g raspberries, thawed if frozen
1 tub 16 mini meringue shells, broken into quarters



Method

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1 Whip the cream and icing sugar together until it forms firm peaks.

2 Stir the pots of ganache to soften the mixture slightly, then stir into the cream with the raspberries and meringues. Spoon into a large bowl and serve swiftly.