A light dessert, perfect for summer.
Ingredients
Method
1.
Cut jelly into 2cm pieces.
2.
Beat cream in a small bowl of an electric mixer until soft peaks form. Transfer to a large bowl. Add fruit salad and meringue. Stir until combined.
3.
Divide two-thirds of the cream mixture evenly among four dessert glasses (12/3 cup-capacity). Top with jelly then remaining cream mixture.
4.
Just before serving, sprinkle with chocolate.
TIP: To make grated chocolate, hold a block of chocolate in one hand and drag a vegetable peeler down one narrow side. Let chocolate fall onto a sheet of baking paper.
