250 gmstrawberries, hulled and coarsely chopped250 gmmixed raspberries, blueberries and blackberries150 gmcaster sugar120 mldessert wine or moscatoThinlypeeled rind and juice of 1 orange and 1 lemon1 tsprosewater, or to tasteTo serve:extra raspberries and thinly sliced strawberriesTo serve:shop-bought meringues, coarsely crumbled (optional)Vanilla crème fraîche200 gmcrème fraîche100 mlmilk20 gmicing sugarScrapedseeds of 1 vanilla bean
Stir berries, sugar, wine, rinds, juices and 250ml water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook until berries are just tender (6-8 minutes). Discard rinds, transfer soup to a food processor, add rosewater and 200ml iced water and process until smooth. Refrigerate to chill (30 minutes).
For vanilla crème fraîche, whisk ingredients in a bowl to combine. Pour chilled berry soup into serving glasses, then dollop vanilla crème fraîche and serve topped with extra berries and crumbled meringues.