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Place the berries in a bowl and add half the icing sugar, mix to combine and macerate for 5 minutes.
Whisk the ricotta, vanilla and icing sugar until smooth and then add the remaining cream and whisk until it thickens.
Scatter some berries in the base of individual glasses. Add some cream and then crumble meringue and scatter over the pistachios. Repeat the process so there are two layers. Add some extra berries and top with pistachios and extra white chocolate.
50g store-bought mini meringues
1 small handful of pistachio, chopped
300ml thickened cream
4 tbsp ricotta
4 tbsp icing sugar
1 vanilla bean, seeds scraped
1 punnet Driscoll's raspberries
1 punnet Driscoll's strawberries, quartered
50g white chocolate, grated using a peeler
