Eton mess in 3 easy steps

This dessert is always a winner! It's quick and easy to assemble and it looks beautiful too. Also, it's not too heavy so is the perfect sweet ending to a big Christmas feast!

Prep: 10 minutes
Assemble: 10 minutes

Ingredients

600ml fresh cream
160g lemon curd
100ml passion fruit or forest fruits coulis
8 meringue nests, crushed
1 punnet each raspberries & blueberries, plus extra for garnish
½ punnet strawberries, hulled and cut into quarters, plus extra for garnish
100g White chocolate
Fresh mint

Whip the cream in a large bowl just until firm peaks form. Spoon in the lemon curd and fold through. For a ripple effect, don't over-mix.

To assemble the Eton mess, have 8 glasses ready. Pour 1-2 tsp fruit coulis into the bottom of each glass, then add about 1 tbsp berry mix. Top with crushed meringue and whipped cream mix. Repeat the layers in the same order.

To decorate, use a vegetable peeler to peel the white chocolate, then top each dessert with a few extra berries, grated chocolate and a sprig of fresh mint.

Whipped cream can be made up to a day before and kept in the fridge covered with clingfilm. Dessert must be assembled shortly before serving so that the meringue stays crisp.