Method

• 1

  Preheat the oven to 150C/300F/Gas 2 and line a large baking sheet with baking paper.

• 2

  For the meringues, whisk the egg whites in a large bowl using electric beaters or a hand whisk until they form soft peaks. They are whisked when you can turn the bowl upside down without them sliding out. Next, add the sugar, a tablespoon at a time, whisking well between each addition until it is all incorporated. The meringue should look really thick and glossy at this point, like a handful of gentleman's shaving foam.

• 3

  Drop 12 large spoonfuls of the meringue on to the baking sheet, spacing well apart. Place in the oven, reduce the temperature to 130C/250F/ Gas1/2 and bake for 1 hr 45 mins until the meringues are crisp. Turn off the oven and leave them to cool with the door shut.

• 4

  To make the blackberry puree, place 200g of the blackberries in a small pan with the caster sugar, lemon juice and cold water. Bring to the boil, then reduce the heat and leave to simmer gently for about 10 mins until they are very soft, stirring occasionally. Remove from the heat and puree using a stick blender until smooth. Leave to cool.

• 5

  To assemble the Eton Mess, very softly whip the cream until it is just holding its own. Roughly break six of the meringues into a large bowl; avoid crushing them to a powder, you need fairly large chunks. Add the cream and blackberries.

• 6

  Fold loosely together using a large spoon, adding the blackberry sauce over the top.