Eton Summer Fruit Mess

INGREDIENTS:

• 150g raspberries
• 150g blueberries
• 250g strawberries
• 3 readymade meringue nests, crushed
• 400ml double cream, whipped
• 2 tablespoons of icing sugar
• 1 tablespoon elderflower cordial

METHOD:

1. In a small Denby bowl chop half of the strawberries. Set to one side.
2. Whip the double cream in a large Denby bowl until stiff peaks form, then fold in the elderflower cordial.
3. Roughly crumble the meringue nests, chopped strawberries and fold into the cream mixture.
4. Spoon equal amounts of the mixture into 4 cold Denby gin glasses and layer as you go with the summer fruits. Top with the remaining juicy berries and garnish with edible flowers and fresh garden mint. Enjoy!