Eton mess

Method

Hull and halve the strawberries, then toss with caster sugar and set aside for 15 minutes to macerate. Whip the double cream with icing sugar and vanilla extract until it forms soft peaks. Roughly crush the meringue nests into bite-sized pieces. Divide the cream between four serving bowls, then top with the strawberries and their juices, followed by the meringue pieces. Fold everything together gently with a spoon just before serving, creating a rippled effect. Serve immediately while the meringue retains some texture.