Ripe summer fruit, meringue and cream have got to be the best combination of flavours and textures.


1 lb 450g strawberries hulled and roughly chopped
About 3oz 75g meringues roughly broken but not crumbled
¾ pint (400ml) lightly whipped double cream or crème fraîche (or a mixture of both)


Gently combine all the ingredients and serve in a large glass bowl or individual glasses.


Use raspberries or a mix of strawberries and raspberries.
Line a cake or loaf tin with Clingfilm. Gently press the mixture into the tin. Freeze then remove from the tin and wrap. Remove from the freezer to the fridge half an hour before serving in slices.

Recipe kindly supplied by Judith Long

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