150ml fresh double cream
75g white chocolate, broken up
2 tablespoons Merlyn cream liqueur
pinch of cinnamon (optional)
275g mixed berries such as raspberries, strawberries, blueberries washed


In a small saucepan melt the chocolate with the cream over a low heat.
Remove and add the liqueur and cinnamon.
Prepare the fresh fruit by cutting any large pieces in halves or quarters, mix together and divide between four serving dishes.
Pour over the warm sauce and serve.