Eton Mess Sundae with British Berries

A gloriously messy British classic layered with juicy strawberries, softly whipped cream and crunchy meringue. Perfect for sunny afternoons, garden parties or an easy no-bake dessert.

Serves

4

Prep Time

15 minutes

Ingredients

• 400g British strawberries
• 300ml double cream
• 2 tbsp Greek yoghurt (optional, for freshness)
• 1 tbsp icing sugar
• 1 tsp vanilla extract
• 4 meringue nests
• A handful of raspberries or blueberries (optional)
• Fresh mint leaves, to serve

Method

1. Hull and quarter the strawberries. Set a few aside for topping.
2. Place the remaining strawberries in a bowl with half the icing sugar and lightly crush with the back of a fork to release their juices.
3. Whip the double cream with the remaining icing sugar and vanilla until soft peaks form. Fold through the Greek yoghurt if using.
4. Roughly crush the meringue nests into chunky pieces.
5. Layer the whipped cream, crushed strawberries and meringue pieces into glasses or bowls.
6. Finish with the reserved berries, extra crushed meringue and a few mint leaves.

Serve immediately while the meringue still has crunch.

Tips

• Add a splash of elderflower cordial for a summery twist.
• Swap strawberries for cherries, raspberries or mixed berries.
• For a grown-up version, add a spoonful of berry liqueur.