Eton Mess

Method3 steps

1. 1

   Step 1: Wash and hull all the strawberries (500 g). Purée half, about 250 g, in a blender. From the remaining half, reserve four whole hulled berries for decoration and chop all the other berries. Keep the purée, chopped fruit and four whole garnish berries separate.

   Uses 500 g strawberries, divided between purée, chopped fruit and four whole garnish berries

2. 2

   Step 2: Whip all the double cream (400 ml) until stiff peaks form, taking care not to overwhip. Crush the three meringue nests. Fold all the prepared strawberry purée and crushed meringue through the whipped cream, then fold in all the chopped strawberries and the optional ginger cordial if using. Keep the four whole berries aside for garnish.

   Uses All the purée and chopped berries, excluding the four held garnish berries · 400 ml double cream · 3 meringue nests, each about 7.5 cm across · Optional ginger cordial

3. 3

   Step 3: Wash the four fresh mint sprigs. Spoon equal amounts of the actual finished mixture into four cold wine glasses. Garnish each glass with one reserved whole strawberry and one mint sprig, then serve.

   Uses All the finished dessert mixture · Only the four reserved whole garnish berries · 4 fresh mint sprigs, one for each glass