300 ml double (heavy) cream
225 g/8 oz soft summer fruits (strawberries, raspberries, loganberries
etc.)
100 g/4 oz meringues, lightly crushed
40g chopped toasted hazelnuts {filberts)
Grated chocolate, to decorate
Method:
Whip the cream until softly peaking.
Lightly crush the fruit. Layer the fruit, meringue and nuts in four
glasses. Top with a layer of cream. Sprinkle with grated chocolate and
chill before serving.