Pre-heat oven to 130C / 270F and line a baking tray with parchment paper.

Use an electric whisk to the whisk egg whites in a bowl until they reach stiff peaks and you can turn the bowl upside down without them sliding out.

Add the sugar one quarter at a time and whisk until stiff peaks form each time.

Spoon the mixture onto the baking tray into 6 nests. They don't need to look pretty - you will be breaking them up anyway!

Bake in the oven for one hour, then turn off the oven but leave the meringues in there to cool.

Meanwhile prepare the berry sauce by blitzing 4 strawberries and 4 raspberries (I use the small mixer attachment of my stick blender to do this)

In a large clean bowl, whip the cream until soft peaks form.

Once the meringues are cool, break them up into small pieces and fold into the cream.

To assemble the Eton Mess, layer your ingredients into your bowls/glasses. Start with a little of the berry sauce, followed by some of the meringue/cream mixture, then a sprinkling of strawberries and raspberries, some berry sauce and then some more meringue/cream mixture. Decorate with a couple of raspberries and a drizzle of berry sauce.