Step 1 of 4
Eton Mess
Purée half the strawberries in a blender. Chop the remaining strawberries, reserving 4 whole for decoration.
Step 2
Whip the double cream to stiff peaks. Fold in the strawberry purée and crushed meringue.
Step 3
Fold in the chopped strawberries and ginger cordial, if using.
Step 4
Spoon equal amounts into four cold wine glasses. Garnish with the reserved strawberries and sprigs of mint. Serve immediately.
