The Ultimate Summer Pud...Eton Mess

Eton Mess is honestly my fave summer pud. Light enough that there is ALWAYS room even after a hefty BBQ and it's so simple to make.

The meringue is always best home made, the shop bought nests are always powdery and never deliver the satisfyingly chewy centres that a good meringue should have.

Meringues are simple enough to make...you will need:

• 6 Egg Whites
• 300g Caster Sugar
• 1tsp Corn Starch
• 1tsp Vinegar

Meringue Method:

1. Whisk the egg whites in a bowl until stiff enough that upturned they do not move. This is the signature move you see Mary Berry pull on Paul Hollywood every year in GBBO.  
2. Gently fold in the sugar a spoonful at a time trying not to knock the air from the mix. The corn starch and vinegar need to be mixed together in a cup then added to the mixture.
3. Spoon the mix onto a baking sheet, this can be in individual nests or as a large pavlova base that you will later crack. Bake the meringue for an hour at 150 degrees centigrade or Gas Mark 2.
4. Once baked remove from the baking sheet carefully and leave to cool.

To Assemble the Eton Mess, break a handful of meringue into each serving glass/bowl. Top with strawberries and blueberries and a dash of raspberry liquor such as Chambord. Cover with whipped vanilla double cream and mix. Use fresh mint or a strawberry couli drizzled atop as a garnish.

And there you have it, the ultimate summer desert. The meringue can be kept for upto two weeks in an airtight container...the struggle is knowing this, to not want to make this every night!!