Blackberry Eton mess

Method

1. For the Eton mess: preheat the oven to 100c/gas 1 and line a baking tray with parchment paper.

2. Place half of the defrosted blackberries in a blender or food processor and blend until smooth. If desired seeds may be removed by straining the mixture through a sieve and using a rubber spatula to press the pulp through.

3. Add icing sugar, to taste, and set aside.

4. Whisk the egg whites in a clean bowl until soft peaks form when the whisk is removed from the bowl. Gradually stir the caster sugar into the egg whites.

5. Add the blackberry purée to the egg whites and lightly fold it through to create a streaked effect. Spoon the mixture onto the prepared baking tray and bake for 2 hours, or until the meringue sounds crisp when tapped underneath. Leave to cool on the tray or a cooling rack.

6. For the whisky cream: whisk the cream in a bowl until stiff peaks form when the whisk is removed from the bowl. Stir in the icing sugar, vanilla seeds and whisky.

7. Break the cooled meringue into pieces and fold it together with the remaining blackberries and the whisky cream in a bowl. Serve in glasses.