Black and White Cream

• 2 teaspoons cassis liqueur
• 1 3/4 cups blackberries, plus 1/4 cup reserved for garnish
• 1 cup whipping cream
• 2 meringue nests (from a packet)

1. Add the cassis to the 1 3/4 cups blackberries and mash lightly with a fork.
2. Whip the cream in a large bowl until thick but still soft.
3. Roughly crumble in 1 of the meringues nests - you will need chunks for texture as well as fine dust.
4. Fold in the fruit mixture and arrange on a serving plate in a mound, then crumble over the remaining meringue.
5. Decorate with the remaining 1/4 cup blackberries.

liqueur, blackberries, whipping cream, meringue nests

Taken from www.foodnetwork.com/recipes/nigella-lawson/black-and-white-cream-recipe2.html (may not work)