- 350g Walker's Gluten Free Shortbread (roughly 3 packs) (for the base)
- 100g butter, melted and cooled (for the base)
- 300ml double cream
- 50g icing sugar
- 250g mascarpone
- 200g strawberries
- 100g raspberries
Blitz your shortbread and then mix with your melted butter until well combined.
Spoon your mixture into a 23cm fluted tart tin. Compact it into the base and up the sides, then place in the fridge for at least 30 minutes to chill.
Whisk together your double cream and icing sugar until soft peaks then stir in your mascarpone until smooth and combined.
Fold in your fresh fruit, leaving some for decorating at the end. Then mix in your meringues, again, leaving some whole ones for decorating at the end.
Spread your mixture into your base nice and evenly and then decorate with more fresh fruit and meringues!
Serve straight away and keep any leftovers in the fridge! Enjoy