Eton Mess Desert
225g fresh or frozen raspberries
1/4 cup caster sugar
450g strawberries, hulled, quartered
150ml thick cream
150ml thick Greek yoghurt
4 (10g each) meringue nests, crumbled
Place raspberries and sugar in a saucepan over very low heat for 5 minutes until the juices start to flow, then leave to cool.
Transfer to a food processor and puree until smooth. Pass through a sieve, discarding the solids. Place strawberries in a bowl with the puree, cream, yoghurt and the meringue.
Fold everything together until just combined, then spoon into four glasses and serve immediately.
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