Ingredients:

  • 300g fresh strawberries, hulled and quartered
  • 75g fresh raspberries
  • 75g fresh blueberries
  • 25g granulated sugar
  • 15ml fresh lemon juice
  • 2g lemon zest
  • 480ml heavy whipping cream, chilled
  • 35g powdered sugar
  • 5ml pure vanilla extract
  • 225g meringue nests

Instructions:

  1. In a medium bowl, combine the strawberries, raspberries, blueberries, granulated sugar, lemon juice, and zest. Toss gently to coat and let the mixture sit at room temperature for 15–30 minutes to macerate.
  2. Pour the chilled heavy cream, powdered sugar, and vanilla extract into a large chilled bowl. Beat on medium-high speed until soft peaks form.
  3. Gently fold the shattered meringue pieces and the macerated berries (along with their syrup) into the whipped cream using a rubber spatula, ensuring a dry-fold method to preserve the crunch.