Kirsch, berry liqueur or Cointreau to taste
1 tbsp caster sugar
200g fresh cream for whipping
200g thick Greek-style yoghurt
6 plain meringues or meringue shells
Hull and half the strawberries. Place them in a bowl and sprinkle with 2tbsp of liqueur. Dust with icing sugar, mix and chill for an hour or two.
Whiz the raspberries into a purée, adding a dash of liqueur to taste, strain and chill.
Whip the cream lightly, fold in the yoghurt, and chill.
Roughly crush the meringues into bite-sized pieces.
When you are ready to serve, gently toss the cream, meringue and strawberries and pile the lot into a glass bowl.
Drizzle with the raspberry purée. Mix through once and then serve.
A really simple classic strawberry dessert - serve in large cocktail glasses