Eton Mess with Strawberries and Elderflower

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

In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form.

Gradually add the sugar, one tablespoon at a time, beating well after each addition until the meringue is glossy and smooth.

Spoon or pipe the meringue onto the prepared baking sheet into small nests or rounds.

Bake for 1.5 - 2 hours, 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.

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

Once the meringues are cool, gently crush them into smaller pieces.

In individual serving glasses or bowls, layer the crushed meringue, whipped elderflower cream, and quartered strawberries. Repeat layers until all ingredients are used.

Garnish with fresh mint sprigs, if desired, and serve immediately.