Eton Mess with Summer Berries

Preheat 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 stiff.

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

Bake for 1 hour, or until the meringues are dry and crisp. Turn off the oven and leave the meringues inside to cool completely (this prevents cracking).

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

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

In a large bowl, gently fold together the crushed meringues, whipped cream, and summer berries.

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