Eton Mess like a pro

Bonny Porter, head chef at London’s Balls & Company, makes the perfect eton Mess. PREHEAT oven to 120c, whisk 3 egg whites with pinch of salt until peaks form. Add 150g caster sugar and whisk thick. Spread 1in deep on a lined tray and bake for 45 minutes. Turn off oven and cool. Toss 750g strawberries with 110g caster sugar. Set aside. Whisk 200ml double cream, 125g creme fraiche, 55g icing sugar and 1tsp vanilla extract until thick peaks form. Layer meringue, strawberries and cream, mix and serve.