Eton Mess

First, make the raspberry coulis, as this will need to chill in the fridge before you construct your dessert (I made this the night before).

1. In a small saucepan, over a medium-low heat, add the raspberries, lemon juice, half of the vanilla essence and half of the sugar. Use a fork to lightly crush the raspberries, and stir gently for about 10 minutes. Remove from the heat, and allow to cool.

2. In a large mixing bowl, pour in the cream and the remaining halves of the sugar and vanilla essence. Use an electric whisk to whip the cream. I started on a low speed then graduated up to high, for 2-3 minutes, until the cream formed stiff peaks. Now you’re ready to begin construction!

3. Have your dessert bowls or glasses ready. In each, begin with a tablespoon of whipped cream, followed by a tablespoon of crushed meringue. Spoon over a tablespoon of the raspberry coulis, then repeat with the cream and meringue. Top with chopped strawberries and another teaspoon of coulis to garnish.