Eton Mess

Cooking time: 30 mins

SERVES: 4

Ingredients

- 5 Egg whites

- Caster Sugar (double the weight of your egg whites)

- 500ml Double Cream

- 50g Caster Sugar

- 2 vanilla pods (de-seeded)

- 500g Fresh Strawberries

- 100g Fresh Raspberries

- Fresh mint (optional)

Method

- Whisk together your egg whites, and caster sugar until thick glossy stiff peaking meringue is achieved.

- Bake in a pre-heated oven at 100ºc for 1.5hrs for a crunch snap on the outside, and a chewy centre.

- In a blender, blitz together 1/4 of the strawberries & raspberries with a 1tbsp caster sugar, and the seeds of 1 vanilla pod.

- Chop the remaining strawberries and place in a large bowl with the raspberries. Pour over the berry & vanilla sauce and mix until combined.

- Whisk together 500g double cream, the seeds of 2 vanilla pod and 50g caster sugar to soft peaks.

- Now the fun part! In a serving dish of your choice (or a glass), spoon in your vanilla Chantilly cream, pour over some saucy berries and top with crunchy, chewy meringue, repeat each layer until your bowl or glass is full. Crown with a sprig of fresh mint if your fancy.. and enjoy!