The West

Berry Eton mess
Picture: Robert Duncan

Makes 6-8 depending on size of glasses

3 egg whites

pinch salt

180g caster sugar

500g mixed berries, frozen is fine

600ml whipping cream

6 chocolate flakes or similar to serve

To make meringue, beat egg whites and salt until peaks form. Gradually add the sugar until mixture is stiff and glossy. Line a baking tray with baking paper. Spoon on meringue mixture (about a tablespoon at a time). Make about eight teaspoon-size meringues for topping. Bake at 130C for about 15-20 minutes until pale and dry. Allow to cool in turned-off oven with door ajar. Will keep for a few weeks in airtight container. Puree about 300g of the berries with a little water. Beat the cream until stiff. To serve, place a few berries in the bottom of each jar. Then break the big meringues into pieces and fold through the cream. Next fold the berry puree through this mixture. Spoon into your jars. Top with a few more berries. Place a small meringue on top of each one. Pop in a chocolate flake for extra fun.

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