STRAWBERRY AND RASPBERRY RIPPLE ETON MESS

MAKE up the strawberry-swirled meringues and fruit purée the day before and, when it’s time to serve, just layer up with whipped cream and extra fruit in recycled jam jars and screw on the lids.

Serves 6 Preparation time: 35 minutes Cooking time: 1¼ -1½ hours

For the meringues: 2 egg whites; 100g (4oz) caster sugar

For the filling: 225g (8oz) strawberries, hulled; 100g (4oz) raspberries

To finish: 300ml (½ pint) double cream; 200g (7oz) 0.1% fat fromage frais; 225g (8oz) strawberries, hulled, roughly chopped; 50g (2oz) raspberries 1. Preheat oven to 110°C (225°F). 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.

2. Whisk the egg whites in a large clean dry bowl until they form stiff, moist-looking peaks and you feel confident that, if the bowl was turned upside down, the egg whites wouldn’t fall out. Gradually whisk in the sugar a teaspoonful at a time then continue whisking for a minute until thick and glossy.

3. Add 2 tablespoons of the berry purée then very briefly mix until marbled. Spoon into a large piping bag fitted with a 1.5cm (¾ inch) plain piping tube, pipe small rounds on to the lined baking sheet. Bake for 1¼-1½ hours or until the meringues may be easily lifted off the paper. Leave to cool.

4. 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 other suitable containers) with the remaining berry purée and diced strawberries. Decorate with the raspberries.

5. Add the lids and keep in the fridge until ready to serve. Serve within 1½ hours or the meringues tend to lose their crunch.