Ingredients
200ml/7¼fl oz double cream
1 tbsp icing sugar
2 baby meringue nests, crushed
85g/3oz strawberries
2 tbsp mint, chopped
squeeze of lime juice
Method
1. Whip the cream and icing sugar in a bowl to form soft peaks.
2. Fold in the meringue nests.
3. Blend the strawberries with the mint and lime juice in a mini-blender until smooth, to make a coulis.
4. Fold the coulis into the cream mixture to create a marbled effect.
5. Spoon the Eton mess into a tall serving glass or dish and serve.
