eton mess - serves 6

really simple classic strawberry dessert - serve in large cocktail glasses

 

  
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800g strawberries
170g raspberries
Kirsch, berry liqueur or Cointreau to taste
1 tbsp caster sugar
200g fresh cream for whipping
200g thick Greek-style yoghurt
6 plain meringues or meringue shells


hull and half the strawberries. Place them in a bowl and sprinkle with 2tbsp of liqueur. Dust with icing sugar, mix and chill for an hour or two.

whiz the raspberries into a purée, adding a dash of liqueur to taste, strain and chill.

whip the cream lightly, fold in the yoghurt, and chill.

roughly crush the meringues into bite-sized pieces.

when you are ready to serve, gently toss the cream, meringue and strawberries and pile the lot into a glass bowl. Drizzle with the raspberry purée. Toss once and then serve.