Eton Mess with Elderflower Liqueur

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, whisking continuously until the meringue is glossy and smooth.

Spoon or pipe the meringue onto the prepared baking sheet in small rounds or irregular shapes.

Bake for 1 hour, or until the meringues are crisp and dry. Turn off the oven and leave the meringues to cool completely inside.

While the meringues are cooling, whip the double cream until soft peaks form. Gently fold in the elderflower liqueur.

In a large bowl, gently combine the strawberries, raspberries, and blueberries.

To assemble the Eton Mess, lightly crush the meringues. Layer the crushed meringues, berries, and whipped cream in individual serving glasses or a large bowl.

Serve immediately.