Eton Mess with Berries and Elderflower

Preheat the oven to 100°C (212°F). Line a baking tray with parchment paper.

In a clean, grease-free bowl, whisk the egg whites until stiff peaks form.

Gradually add the caster sugar, a tablespoon at a time, whisking continuously until the meringue is glossy and firm.

Gently fold in the elderflower cordial.

Spoon or pipe small mounds of meringue onto the prepared baking tray.

Bake for 45 minutes to 1 hour, or until the meringues are dry and crisp to the touch. Turn off the oven and leave the meringues inside to cool completely with the door slightly ajar. This helps them dry out and prevents cracking.

While the meringues are cooling, whip the double cream until soft peaks form. Be careful not to overwhip.

Gently fold the strawberries, raspberries, and blueberries into the whipped cream.

Roughly crush the cooled meringues.

Gently fold the crushed meringues into the berry cream mixture. Don't overmix – you want to retain some texture.

Spoon the Eton Mess into individual serving glasses or bowls. Serve immediately or chill for later.