Eton Mess - made by chief tasters Monty & Ridley

This is a perfect dish for the summer when strawberries are at their best. However, it’s such fun to make with children that we use it year round with whatever fruit we can get.

Ingredients
480ml (17 fl. oz) double cream
1/2 teaspoon vanilla extract
250g (9 oz) strawberries, hulled and sliced
175g (6 oz) raspberries
1 tablespoon Demerara sugar
1 teaspoon balsamic vinegar
125g (4 1/2 oz) meringues

SIMPLICITY: 1 tomato
SERVES: 8 children or family of 4 with leftovers
PREP TIME: 15 minutes
COOKING TIME: no cooking required

This can also be made without the Demerara sugar as the meringue contributes a lot of sweetness. Best eaten the same day, but leftovers are still delicious, if sometimes a bit soggy.

Here's what you do
• Whip the cream in a bowl until firm, then stir in the vanilla extract. In a separate bowl combine half the fruit, the sugar and balsamic vinegar, and mash with a fork until the consistency resembles stewed fruit.
• Crush the meringues into pieces.
• In a serving dish, roughly mix together the cream, mashed fruit and crumbled meringues. Scatter the rest of the fruit on top and serve at once.

ENJOY!