Celebrity MasterChef finalist Michael Underwood whips up a British classic recipe, Eton mess.
450g Fresh Ripe Strawberries
350 ml Double Cream
1 tsp Vanilla Extract
Pack of Meringue Nests
100 g Caster Sugar
STEP 1: PREPARE THE STRAWBERRIES
Hull the strawberries and place just over half of them in a saucepan with the sugar and vanilla extract. Cook on a low heat until they soften. Add a splash of water to get them going if needed. Pour into a bowl and leave to cool. Cut the remaining strawberries into quarters.
STEP 2: PREPARE YOUR CREAM
Whip the double cream until it forms firm peaks.
STEP 3: ASSEMBLE ETON MESS
In a separate bowl, crush the meringue nests. Slowly fold in the crushed meringue, the chopped strawberries and the softened strawberries into the cream.
STEP 4: SERVE
Serve in bowls with some chopped strawberries and mint leaves on top.