Eton Mess with Lemon Curd

Preheat oven to 120°C (100°C fan/Gas Mark 1/4). Line a baking sheet with parchment paper.

In a clean, dry bowl, whisk egg whites until stiff peaks form. Gradually add the caster sugar, whisking well after each addition until the meringue is glossy and smooth.

Spoon or pipe the meringue onto the prepared baking sheet in small circles or irregular shapes. Bake for 1 hour, then turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This will help them to dry out and become crisp.

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

Gently crush the cooled meringues into bite-sized pieces. Don't crush them too finely; you want some larger pieces for texture.

In a large bowl, gently fold together the crushed meringues, whipped cream, lemon curd, strawberries, and raspberries. Be careful not to overmix, as this will cause the fruit to bleed and the cream to deflate.

Divide the Eton Mess among individual serving glasses or bowls. Dust with icing sugar before serving immediately.