Eton Mess with Summer Berries and Elderflower

Preheat the oven to 100°C (212°F). 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, whisking continuously until the meringue is glossy and smooth.

Spoon or pipe small dollops of meringue onto the prepared baking sheet.

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

While the meringues are cooling, gently whip the double cream until soft peaks form. Add icing sugar if desired for extra sweetness.

In a large bowl, gently combine the strawberries, raspberries, and blueberries.

To assemble the Eton Mess, lightly crush the meringues. In individual serving glasses or bowls, layer crushed meringues, whipped cream, and mixed berries. Drizzle each serving with elderflower liqueur.

Garnish with fresh mint leaves and serve immediately.