• 300ml double cream
• 200g natural yogurt with honey
• Zest of 1 lemon
• 1 tablespoon lemon juice
• ½ jar lemon curd
• 6 ready-made meringue nests

To serve

• 300g raspberries
• 2 tablespoons icing sugar
• 1 dessert spoon lemon juice

1. Line a 1-litre loaf tin with enough cling film to completely wrap the loaf.
2. Place the cream, lemon zest, and lemon juice in a bowl and whisk until the mixture is firm, then fold in the yoghurt and the coarsely crumbled meringue. Mix the curd into the rest of the ingredients.
3. Transfer to the tin, wrap well, and freeze for at least 6 hours or overnight.
4. For the raspberry sauce, place the ingredients in a blender or food processor and blend until smooth. Pass through a sieve if you want a completely smooth sauce.
5. Remove the loaf from the freezer about half an hour before serving with more fresh raspberries and the sauce.

Recipe by Nerys Howell

Instagram - nerys_howell