120g white chocolate
90ml pouring (35%) cream
300ml double cream
2 tbsp caster sugar
1 punnet raspberries
1 punnet blueberries
80g Byron Bay coconut macaroon cookies
2 tbsp chopped pistachios
2 tbsp shredded fresh coconut
Heat the cream, pour over white chocolate and stir till smooth.
Whisk the double cream and sugar to soft peaks.
Slice the strawberries and mix with raspberries and blueberries.
Break the macaroons into chunks.
Arrange the components in layers in serving glasses or small bowls, drizzling with chocolate ganache.
Scatter a few chopped pistachios and coconut threads over the top to serve.