Eton Mess with Elderflower Macerated Berries

Preheat oven to 250°F (120°C). 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 well after each addition until the meringue is glossy and forms stiff peaks.

Spoon the meringue onto the prepared baking sheet in roughly equal-sized portions. You can make them any shape you like.

Bake for 1 hour, or until the meringues are crisp and dry. Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This prevents cracking.

While the meringues are baking, prepare the berries. Wash and hull the strawberries. In a large bowl, combine all the berries and gently toss with the elderflower liqueur. Let them macerate for at least 15 minutes, or up to an hour.

In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form. Be careful not to overwhip.

To assemble the Eton Mess, lightly crush the meringues into smaller pieces. In individual serving glasses or bowls, layer the crushed meringues, macerated berries (including the juice), and whipped cream. Repeat the layers until all the ingredients are used.

Serve immediately or chill for a short time before serving. Best served fresh.