Serves: 4–6
Prep & Cook Time: 15 minutes (plus optional chilling)

Ingredients

• 200g blackcurrants (fresh or frozen)
• 2 tbsp honey
• Juice of ½ lemon
• 200ml double cream
• 150g cream cheese
• 1 tbsp icing sugar
• 1 tsp vanilla extract
• 6–8 meringue nests, crushed
• 80g shortbread or digestive biscuits, lightly crushed (optional, for extra crunch)
• Extra blackcurrants, to serve

Method

1. Simmer the blackcurrants with the honey and lemon juice for 8–10 minutes until soft and jammy. Leave to cool slightly.
2. Whip the double cream with the icing sugar and vanilla extract until soft peaks form, then gently fold in the cream cheese until smooth.
3. Spoon a layer of crushed meringue into serving glasses, followed by a layer of the cheesecake cream and a swirl of the blackcurrant compote.
4. Sprinkle over the crushed shortbread or digestive biscuits, if using, then repeat the layers to create a relaxed, Eton Mess-style dessert.
5. Finish with extra blackcurrants and a few meringue crumbs. Serve immediately, or chill briefly before serving for a firmer texture.

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