Eton Mess with Elderflower and Berries

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

In a clean, dry bowl, whisk the egg whites until stiff peaks form.

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

Gently fold in the elderflower cordial.

Spoon or pipe the meringue onto the prepared baking sheet in small mounds.

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

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

Gently crush the meringues into smaller pieces.

In individual glasses or a large bowl, layer the crushed meringues, whipped cream, and mixed berries.

Garnish with fresh mint leaves and serve immediately.