Berry chocolate sauce
⅓ cup cream
reserved syrup from 400 gram tin berries (see below)
200 grams dark 70 per cent chocolate, chopped into 1cm chunks
400 gram tin boysenberries or blackberries, drained
1 cup cream
200 grams mascarpone
1 tin sweetened condensed milk
60 grams store-bought meringues, roughly crumbled
Berry chocolate sauce: Heat cream and ½ cup of the reserved berry syrup together in a small microwave-safe jug or on the stove top until simmering. Add the chocolate chunks and leave to sit for 1 minute then whisk together. Allow to cool completely.
Ice cream: Press the berries through a sieve and reserve the pulp. Whip the cream to soft peaks, add mascarpone and condensed milk and whisk together until smooth. Whisk in berry purée, pour into a container and freeze for 3 hours.
Swirl through ½ of the chocolate sauce and ½ of the meringues. Sprinkle with ¼ of remaining meringue and freeze for 6 hours or overnight before serving. Serve with the reheated, reserved chocolate sauce and a final sprinkling of meringue.