Eton Mess Desert

ingredients
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

Method
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.
Keep warm this winter with our selection of casseroles, slow cooker recipes, soup recipes and pasta bakes.

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