Eton Mess

Preparation time: 10 minutes
Serves: 4

Ingredients

• 500g strawberries, washed and hulled
• 400ml double thick cream
• 3 x 7.5cm ready-made meringue nests, crushed
• 1 tablespoon ginger cordial
• Fresh mint sprigs to garnish

Method

Puree half the strawberries in a blender. Chop the remaining strawberries, keeping four aside for decoration.

Whip the double cream until it forms stiff peaks. Fold in the strawberry puree and half of the crushed meringue pieces. Then fold in the chopped strawberries and ginger cordial.

Spoon equal amounts of the mixture into four chilled glasses. Serve garnished with the remaining strawberries, crushed meringue pieces and a sprig of mint.