PIECE OF CAKE!

Make these no-fuss treats in just 20 minutes

Eton Mess Sponge Serves 8-10, Prep 20 mins

250g punnet strawberries 125g punnet raspberries 1 tblsp icing sugar mixture ½ x 100g box mini vanilla

meringues

300ml tub thickened cream 450g packet double unfilled

rectangular sponge cake 2 tblsps raspberry jam

1 Place half the strawberries on a chopping board. Cut into small pieces. Reserve remaining for decoration. Place chopped strawberries and half the raspberries in a medium bowl with sugar. Mix well. Reserve remaining raspberries for decoration.

2 Coarsely crush meringues.

Reserve ¼ cup for decoration. 3 Beat cream in the small bowl of an electric mixer until firm peaks form. Fold in meringues. Add berry mixture. Fold through twice to give a rippled effect.

4 Place one sponge layer on a serving board. Spread with half the jam. Spoon over

half the cream mixture, gently spreading to edges. Top with remaining sponge. Spread with remaining jam and cream mixtures.

5 Decorate with reserved halved strawberries, raspberries and crushed meringues.