To keep up with the British traditional foods motif, a mess. Whatever fruits you were using, it us all in all, a very summery dessert, perfect to serve to a crowd. If you buy the meringue, you will have it done in no time, without the need to get close to the stove, even.
Raspberry and strawberry Eton Mess (adapted from Hugh Fearnley-Whittingstall’s River Cottage Everyday)
- 250g strawberries
- 35g caster sugar
- 350mL double cream lightly whipped
- 150g of meringue
Halve the strawberries, thickly slicing any whoppers. Put in a large bowl with the raspberries and sugar. Roughly crush and squeeze some of the berries with your hands so the juices start to run. Cover and leave to macerate in the fridge for an hour or two.
To assemble the mess, break the meringues into rough pieces, then fold into the whipped cream. Now lightly fold in the chilled fruit, so everything is rippled together rather than thoroughly blended. Pile into glasses and serve. You can make it an hours or so in advance, but not more, or the meringue will go weepy in the cream.