Plum meringue fool
- 450g dark skinned plums, halved and stoned
- 50g sugar
- 25g redcurrant jelly
- 2 tbsp water
- 125g Asda lighter mascarpone
- 150ml double cream
- 2 meringue nests
Put the plums in a saucepan with the sugar, redcurrant and 2 tbsp water. Cover and cook over a low heat for 10 – 15 minutes until really soft, stirring occasionally.
Tip into a bowl and leave until completely cold, then chill. Add the mascarpone and mash with a fork to make a rough purée.
In another bowl whip the cream until it just holds its shape. Break the meringues into small pieces but don’t crush them.
Fold the cream and meringue into the plum mixture. Divide between 4 glasses and chill.