Eton Mess

Method:

50g/2oz Flaked Almonds (toasted)
450g/1lb Strawberries (hulled)
1 Tablespoon Icing Sugar
570ml Carton Fresh Cream
4 Meringue Nests

Ingredients:

1. Chop half the strawberries and place in a blender with the icing sugar. Whiz it into a puree, then, sieve out the strawberry seeds.
2. Cut up the remainder of the strawberries and whip the cream.
3. Break up the meringues into small pieces about 2½cms/1″. Place them in a large bowl. 4. Add the chopped strawberries into the bowl and fold in the cream.
5. Next, fold in all except 2 tablespoons of the puree to give a marbled effect.
6. Place into a serving dish, spoon the rest of the puree over the surface and sprinkle with the toasted almonds.