Eton Mess

Instructions

1- Purée half the strawberries in a blender.

2- Chop the remaining strawberries, reserving four for decoration.

3- Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue.

4- Fold in the chopped strawberries and ginger cordial, if using.

5- Spoon equal amounts of the mixture into four cold wine glasses.

6- Serve garnished with the remaining strawberries and a sprig of mint.