Eton Mess

Ingredients

• 1 lbstrawberries, half puréed, half chopped (reserving 4 for decoration)
• 1 2/3 cupsheavy cream, whipped to stiff peaks
• 3meringue nests, 7.5cm nests; roughly crushed
• 1 tbspginger cordial, optional; folded in with strawberries
• mint, fresh sprigs; for garnish

Method

1. 1

   Blitz half the strawberries to a smooth purée. Set four of the best of the rest aside whole for the top, and roughly chop what is left.

2. 2

   Whip the cream until it holds a firm peak, then fold the purée through in loose streaks rather than mixing it in evenly.

3. 3

   Crush the meringue nests in your hands into uneven pieces and fold them in along with the chopped strawberries and the ginger cordial, if you are using it.

4. 4

   Spoon into four chilled glasses, top each one with a reserved strawberry and a sprig of mint, and take them to the table before the meringue starts to dissolve.