Strawberry & Raspberry Ripple Eton Mess

35 minutes prep, 1 hour 30 minutes cook

Serves 6

Ingredients

225g strawberries, hulled

100g raspberries

2 egg whites

100g caster sugar

To finish:

300ml double cream

200g 0.1% fat fromage frais

225g strawberries, hulled, roughly chopped

50g raspberries

Method

Preheat the oven to 110ºC/225ºF/ Gas Mark . Line a large baking sheet with non-stick baking paper. Purée the strawberries and raspberries in a liquidiser or food processor then press through a sieve.

Whisk the egg whites in a large clean dry bowl until they form stiff peaks. Gradually whisk in the sugar a teaspoon at a time, then continue whisking for a minute or two until really thick and glossy.

Add 2 tablespoons of the berry purée and very briefly mix until marbled. Spoon into a large piping bag fitted with a 1.5cm plain piping tube and pipe small rounds on to the lined baking sheet.

Bake for 11/2 -11/4 hours or until the meringues may be easily lifted off the paper. Leave to cool.

To serve, lightly whip the cream until it forms soft swirls, then fold in the fromage frais.

Crumble the meringues, then layer in jam jars or plastic containers with the remaining berry purée and diced strawberries

Decorate the top with the raspberries.

Add the lids and keep in the fridge until ready to serve or transport to a picnic in a cool bag with a frozen ice block to keep them cold. Serve within 1 hours or the meringues tend to lose their crunch.