1. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.

2. Break meringue cookies into bite-sized chunks and add to whipped cream; fold in berries lightly with a metal spoon until you see streaks of dark pink but still retain some chunks of meringue.

3. Spoon Eton mess into four glass dishes and serve.

Tips

Best served straight away or chill the berry-cream mixture and add meringue pieces just before serving so they retain their crunch.

Try it with ripe strawberries or peaches in the summer, or stewed rhubarb in spring.