Vanilla meringue hoop, Pimms jelly and yoghurt

Here we serve a dish using seasonal ingredients that work together well and enhance one another on the palate.

  • Vanilla meringue:
  • 2 egg whites
  • 112g caster sugar
  • 1 teaspoon of vanilla extract
  • Red food colouring (optional)
  • Pimms jelly:
  • 100g Pimms (ideally strawberry and mint edition)
  • 10 leaves of gelatine

  • Mint and lime sugar:
  • 50g caster sugar
  • Leaves from 6 sprigs of mint
  • Zest from 1 lime
  • Pimms yoghurt:
  • 100g greek style yoghurt
  • 1 tablespoon of Pimms
  • To decorate:
  • 5 frozen raspberries
  • 5 fresh strawberries
  • 4 mint leaves, finely sliced


To make the sugar, simply combine it with finely chopped mint and zest of 1 lime
Leave to infuse for 2-3 days before using
For the jelly, soak the gelatine leaves in cold water for 5 minutes
Warm the Pimms through in a pan and stir the softened gelatine through
Pour onto a plate lined with cling film and leave to set in the fridge for at least 30 minutes before cutting into small cubes
Then preheat the oven to 110C and line a baking sheet with a non-stick parchment
Whisk the egg whites until stiff and dry
Add a tablespoon of sugar for each egg white and whisk after each addition until stiff
Add half the remaining sugar and whisk in
Add the rest of the sugar and gently fold in, followed by the vanilla extract
Get a few drops of the red food colouring into a piping bag, followed by the meringue mix
Pipe mixture into rings onto the baking sheet
Bake for 35 minutes or until the meringues lift off easily of the paper
Leave to cool
For the Pimms yoghurt, simply combine the ingredients and keep in the fridge until needed
To serve, cut the strawberries into wedges and smash the raspberries
Place the meringue ring on a plate and spoon some yoghurt on it followed by the berries, mint sugar and mint leaves