Have a taste of the summer any time of year with Lisa Marley's Eton Mess with (frozen!) Summer Berries.
6 large egg whites
350g caster sugar
300ml whipping cream
2 tsp vanilla extract
2 tbsp Kirsch
350g frozen summer fruits, defrosted
Sprig of fresh mint
Put egg whites in a clean bowl and beat with an electric whisk until they resemble stiff peaks. While whisking, add the sugar, 1 tbsp. at a time – meringue will thicken and become glossy
Smooth the meringue on a lined baking tray and bake for 1 hour at 130oc. Allow to dry out for another hour in the oven.
Purée half the berries in a blender. Chop the remaining berries, reserving four 100g for decoration.
Whip the cream, Kirsch and vanilla until stiff peaks form, then fold in the berry purée and crushed meringue.
Fold in the chopped berries.
Spoon equal amounts of the mixture into four cold wine glasses.
Serve garnished with the remaining berries and a sprig of mint.