125ml crème de cassis
300ml double cream
½tsp vanilla extract
25g meringue nests, broken up
150g blueberries (I used frozen blueberries)
Put arrowroot into a small pan and gradually whisk in crème de cassis. Put pan over a high heat and simmer for 1-2min, whisking constantly, until syrup thickens. Take off the heat, empty into a small jug, and leave to cool.
Pour cream into a large bowl. Add the icing sugar and vanilla, and whisk until the cream just holds it shape, don’t overwhip or it will turn grainy.
Divide meringues between four large glasses. Spoon a few blueberries into each glass, then drizzle a little of the cassis syrup over them. Next, divide cream equally among the glasses and top each with ¼ each of the remaining blueberries and cassis syrup. Sprinkle over the almonds and serve at once.