Ingredients:

500g strawberries, hulled and sliced thickly

1 tbsp icing sugar

1 tsp brandy

12 meringues (see below)

500 ml whipping cream, whipped

fresh basil sprigs, to garnish

Preparation:

1. Puree half the strawberries with the icing sugar and brandy in blender or food processor, sieve to remove seeds if desired.
2. In a mixing bowl, break the meringues into 1 inch pieces and combine them with the remaining sliced strawberries.
3. Gently fold in the whipped cream. Fold in all but a few spoonfuls of strawberry puree, so that it creates a ripple effect in the cream.
4. Transfer to individual glass dishes or a single serving bowl, and drizzle remaining puree over top.
5. Garnish with fresh basil leaves and serve at once.

Meringues

No need to be picture perfect making these meringues as they will be broken up when used in the Eton Mess.

Ingredients:

8 egg whites

1 tsp vanilla

1 tsp cream of tartar

100 ml sugar

Preparation:

  

1. Preheat oven to 275°F, and line two baking sheets with parchment paper.
2. In a large bowl, whisk the egg whites, until they form soft peak and you can turn the bowl upside down without the fear of losing them.
3. Add vanilla and cream of tartar, and then whisk in the sugar a tablespoon at a time, until mixture is glossy.
4. Use a large spoon to drop 12-14 dollops of mixture on the prepared baking sheets, and hollow out a 'nest' in the centre of each meringue.
5. Bake for 45-60 minutes, until the meringues are dry to touch and feel slightly soft in the centre.
6. Allow to cool completely before using in Eton Mess.