Eton Mess

Ingredients

• 500 gstrawberries, half puréed, half chopped (reserving 4 for decoration)
• 400 mlheavy 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

   Purée half the strawberries in a blender. Chop the remaining strawberries, reserving 4 whole for decoration.

2. 2

   Whip the double cream to stiff peaks. Fold in the strawberry purée and crushed meringue.

3. 3

   Fold in the chopped strawberries and ginger cordial, if using.

4. 4

   Spoon equal amounts into four cold wine glasses. Garnish with the reserved strawberries and sprigs of mint. Serve immediately.