Pour the cream into a large bowl and whisk until you form soft peaks.
Prepare the strawberries by removing the stalks and then slice along with the raspberries.
Break up the meringue nests into small pieces and then fold into the cream along with the Greek yogurt, raspberries, strawberries and lemon curd. Line the 6 ramekins with cling film and then spoon the mixture into them, making sure to firmly compact each one. Place into the freezer for 2 hours.
To make the sauce put the raspberries, strawberries, lemon juice and icing sugar into a food processor and blend into a puree. Pass the sauce through a sieve so all of the seeds are removed and then place in a jug for serving.
Remove the ramekins from the freezer and turn onto plates for serving with the sauce.
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