Eton Mess

1 punnet strawberries, hulled and quartered
300 ml thickened cream
1 tbs pomegranate molasses
1 tsp rosewater

For meringue

4 egg whites, at room temperature
pinch of salt
3/4 cup caster sugar
Vanilla (optional)

Preheat oven to 130 degrees celsius (fan-forced).

Beat the egg whites and salt using an electric mixer until soft peaks form, about 3 mintues.

Add sugar, one desertspoon at a time. This works with a dash of vanilla extract added at this stage but not essential.

Mix until combined.

Keep beating until the mixture is glossy and thick. Do not overheat because the mixture will partially separate and cook poorly.

Spoon dessertspoons of mixture onto baking trays lined with baking paper. Create crators in each of the meringues to create a space for cream and other fillings.

Place trays in the oven, turn down the overn to 110 degrees celsius.

Bake for 1 hour and 20 mintues, the base of the meringue should be slightly golden. (You can bake for less time to create chewy meringues.)

Turn oven off and leave the meringues in the oven for several hours until cooled. (the less time you leave the meringues in the oven to cool, the more chewy they will be)

Store in an airtight container until needed.

To prepare the strawberries

Combine strawberry, rosewater and pomegranate in a bowl and leave to macerate for 30 minutes, then refrigerate until needed.

To assemble the eton mess

Whip the cream until just firm.

Crumble the meringues into a serving bowl.

Layer the cream and strawberries over the meringues and fold together gently.

This works with a small amount of natural yoghurt mixed with the cream and beaten together.

This also works with fresh raspberries layered with the strawberries when assembling the eton mess.

Raspberry puree drizzled over the top is also great.

You can serve as a deconstruction by leaving the meringues whole, and serving alongside lemon curd, Nutella, strawberries, raspberries and cream and allow guests to fill the crater with their preferred combination of toppings.