Pepper, Cherie Metcalfe’s daughter whips this up as her signature dish. Cherie says, “We go boysenberry picking around Christmas and she whips this up every time. For the rest of the year though, frozen berries will do the job just fine. Just as good, way less effort.”
Serves 8
Ingredients
2 cups boysenberries or blackberries, fresh or frozen
1 cup boysenberry yoghurt or Greek yoghurt
1 cup cream, lightly whipped
3 tablespoons honey or maple syrup
1 teaspoon vanilla extract
1 lemon, zested
1 teaspoon Bakers Blend
½ cup desiccated coconut, lightly toasted
1½ cups mini marshmallows
1 packet Maltesers, roughly chopped
To serve
Fresh berries, mint, granola or shaved chocolate, optional
Instructions
If using frozen berries, thaw and drain slightly, then gently mash a few to release some juice.
In a large bowl, fold together the berries, yoghurt, whipped cream, honey or maple syrup, vanilla, lemon zest and Bakers Blend until just combined.
Fold through the toasted coconut, marshmallows and chopped Maltesers.
Spoon into a large serving bowl or individual glasses.
Chill for a few hours so everything softens and comes together.
Serve with fresh berries, mint, granola or shaved chocolate if you like.
