Eton Mess with Greek Yogurt and Honey-Lime Drizzle

Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.

In a clean, dry mixing bowl, beat the egg whites with an electric mixer until stiff peaks form. Gradually add the sugar, beating until glossy and smooth.

Spoon or pipe meringue onto the prepared baking sheet in desired shapes (small nests or individual dollops).

Bake for 30 minutes, then turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This will help them dry out and become crispy.

While the meringues are cooling, prepare the honey-lime drizzle. In a small bowl, whisk together the honey, lime juice, and lime zest (if using).

Once the meringues are cool, gently break them into bite-sized pieces.

In a large bowl (or individual serving glasses), layer the Greek yogurt, meringue pieces, strawberries, blueberries, and raspberries.

Drizzle the honey-lime mixture over the top of each serving.

Serve immediately for the best texture, or chill briefly if preferred.