Eton Mess with Summer Berries and Elderflower Cream

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 sugar, one tablespoon at a time, whisking continuously until the meringue is glossy and stiff.

Spoon or pipe the meringue onto the prepared baking sheet in various sizes and shapes.

Bake for 1 hour, then turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar for another hour. This will ensure they dry out completely and are crisp.

While the meringues are baking and cooling, prepare the elderflower cream. In a bowl, whip the heavy cream until soft peaks form.

Gently fold in the elderflower cordial until just combined. Be careful not to overwhip.

Once the meringues are cool, lightly crush them into bite-sized pieces.

Gently fold the crushed meringues, summer berries, and elderflower cream together. Don't overmix; you want to maintain some texture.

Spoon the Eton Mess into individual serving bowls or glasses and serve immediately.