Eton Mess

Serves 2

1 punnet fresh strawberries

a pint whipping cream

6 oz (175 g) golden caster sugar

3 large egg whites

Place the egg whites in a bowl and whisk until they form soft peaks. Then add the caster sugar, about a tablespoon at a time, and whisk until all the sugar has been thoroughly mixed in.

Now take dessertspoonfuls of the mixture and place them in rows on a lined baking tray. Place the baking tray in the oven on the centre shelf, turn the heat down to 140C and leave the meringues there for an hour. After that, turn the oven off and leave the meringues in there to dry out until the oven is cold.

Then wash, hull and quarter the strawberries. Whip up the cream in a bowl to soft peaks, crush the meringue roughly and fold into the whipped cream. Dry the strawberries and fold into the cream and meringue. Spoon into serving bowls or glasses.

You may have some meringues leftover but these can be stored for weeks in an airtight bag or container.