Phil Vickery makes iced berry and lemon meringue

“This is a real no-fuss dinner party centre piece that you can make a day or two ahead. You won’t believe how easy it is to make – the perfect way to celebrate the fruit of the season,” says Phil Vickery.

Preparation time 20 minutes, Freezing time 4 hours or overnight. Serves 8


  • 55g (2oz) meringues
  • 150ml (¼pt) double cream
  • 405g can Carnation Condensed Milk Light
  • Zest and juice 3 lemons
  • 150g (5½oz) raspberries
  • 150g (5½oz) strawberries, topped and finely chopped
  • 2tbsp strawberry or raspberry jam


  1. Double line a 900g (2lb) loaf tin with cling film, allowing plenty of excess film to overlap the edges of the tin.
  2. Break the meringues into small pieces – but not too small.
  3. Whip the cream to soft peaks and then stir in the condensed milk.
  4. Add the lemon zest and juice – the mixture should thicken.
  5. Mix the berries with the jam.
  6. Pour a few spoonfuls of the cream mixture to just coat the base of the tin. Sprinkle over half the meringues and then scatter over half the jammy berries.
  7. Repeat the layers finishing with the cream mixture.
  8. Wrap the cling film over the top of the tin and freeze for 4 hours or overnight.

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