Toast pistachios on a dry skillet over medium heat until fragrant and slightly browned. Remove immediately, chop and set aside.

In a large bowl whip all the ingredients with an electric mixer until soft peaks form, don't overbeat, we are not looking for a whipped cream here.

Pour in a freezer safe container, sprinkle chopped toasted pistachios and gently swirl them in the mixture. Cover with a cling wrap and aluminium foil and freeze for 5-7 hours.

In a small bowl mash blackberries with a fork, add sugar and mix. Let sit for a couple of minutes for the sugar to dissolve.

Reserve 2 tablespoons of the blackberry mixture and set aside. Swirl the remaining mashed blackberries into creme fraiche or whipped cream and divide the mixture between two serving dishes.

Top with two scoops of pistachio ice cream each, broken meringue, reserved blackberry mixture and fresh blackberries, sprinkle with chopped pistachios. Serve immediately.