THIS WEEK WE’RE LOVING...

Layers of creamy sweetness to the very last mouthful

ICE CREAM ETON MESS SUNDAES

SERVES 4

PREP AND COOK: 25 MINS

½ x 100g box mini meringue drops ⅓ cup chopped pistachios

8 scoops vanilla ice-cream

Canned whipped cream, sliced fresh strawberries and extra chopped pistachios, to serve

SAUCE

¼ cup caster sugar

2 cups frozen mixed berries

1 To make sauce, combine sugar and 2 tblsps water in a medium saucepan over a low heat. Stir until sugar is dissolved. Bring to a boil. Add berries. Return to the boil. Gently boil for about 3 minutes, or until soft. Pour into a heatproof jug. Let cool.

2 Reserve 4 meringues to decorate. Coarsely crush remaining meringues. 3 To assemble, divide half the sauce evenly among four sundae glasses. Top with half the meringues, pistachios and ice-cream. Repeat layering with remaining sauce, meringues, pistachios and ice-cream. 4 Serve sundaes topped with whipped cream, strawberries, extra pistachios and reserved meringue drops.