Serves 4 Ingredients: 200g Wall’s Viennetta Vanilla 800g fresh ripe strawberries 1 tablespoon icing sugar, sifted 200g thick Greek-style yoghurt 6 ready made plain meringues
Preparation: Wash and dry the strawberries, remove any green bits. If they are large, cut in half. Place 600g of strawberries in a large bowl. Dust with icing sugar, gently mix and chill for an hour. Place the remaining 200g of strawberries in a food processor and blitz into a purée, adding a dash of liqueur to taste, and chill. Cut the Wall’s Viennetta into 1cm cubes and place into a large bowl, fold in the yoghurt, and chill. Roughly crush the meringues into bite-sized pieces and set aside. When you are ready to serve, gently toss the Viennetta, meringue and strawberries together. Divide the lot between 4 tall dessert glasses. Drizzle over the strawberry purée. Recipe by Gino D’Acampo, courtesy of Wall’s ice cream.