Ingredients
Method
1.Thaw raspberries and pass through a sieve to catch the seeds. Stir in icing sugar. (This is known as a coulis, and will keep 2-3 days in the fridge).
2.Cut the chocolate brownies into small cubes.
3.Layer scoops of ice cream and cubed chocolate brownie with drizzles of raspberry coulis and chocolate syrup in clean glass jars or glasses. Top with mini meringues, drizzle with raspberry coulis and chocolate syrup and dust with raspberry powder or cocoa. Stick in a couple of wafers at jaunty angles and serve immediately.