Giant Eton Mess recipe

• 500 g (17.6oz) strawberries, hulled and sliced
• 300 g (10.6oz) frozen summer berries, thawed
• 450 g (15.9oz) strawberry yoghurt
• 200 g (7.1oz) fromage frais
• 16 mini meringues
• 50 ml (1.8fl oz) creme de cassis, or double cream
• 1 cup icing sugar, to dust

1. Find the biggest plate or casserole dish you have, and line the bottom with the strawberries and half the frozen berries (150g).
2. Pouring straight from the pots, throw the yoghurt and fromage frais all over the berries.
3. Use as much or as little as you like.
4. Top with mini meringues in a pretty pattern, then dust with icing sugar.
5. For the cassis sauce: blitz the remaining thawed berries in an electric mixer, then add the creme de cassis (again, as much or as little as you like!).
6. Strain through a sieve and serve in a jug alongside the Eton Mess.
7. Alternatively, enjoy with double cream.

frozen summer berries, strawberry yoghurt, fromage frais, meringues, creme, icing sugar

Taken from www.lovefood.com/guide/recipes/15629/easy (may not work)