Instructions: 1 Place the summer fruits in a food processor with the carton of yoghurt, icing sugar and Grand Marnier or framboise, if using. Blitz on a low speed or with the pulse action until smooth.

2 Roughly crush the meringue nests into the bottom of long, tall sundae glasses. Slice up the bananas and add to the glass with a couple of scoops of the ice cream.

3 Top with spoonfuls of the remaining yoghurt and spoon the passion fruit seeds on top. Dust with icing sugar and serve at once.

TIP BOX

This ice cream is also a great palette cleanser - just serve on its own, decorated with a mint sprig and a dusting of icing sugar.

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