A delicious dessert that's so easy to make. The stunning fabric is from Liberty

Thanks to all this sunny weather we’ve been having it’s a bumper year for British strawberries. They taste wonderful, so much better than the imported variety. And nothing says summer like a bowl of freshly picked ripe and juicy strawberries. If you fancy making a sweet dessert with them, Eton Mess is always a big favourite in our house – lush strawberries mixed with thick cream and gooey-centred meringue. You can always substitute shop bought meringues if you don’t have time to make your own. This recipe serves 6 and is so easy to do. There are more ideas for lovely sweet treats to make with strawberries in our June issue, out now.

You will need…

2 medium egg whites

100g caster sugar

500g strawberries, hulled

200ml double cream

100ml elderflower cordial – we like Bottlegreen’s Elderflower Cordial (£3.95 for 500ml)

200g Greek yogurt

Preheat the oven to 120°C/250°F/Gas ½. Line a large baking sheet with baking parchment. Put the egg whites in a thoroughly clean bowl and whisk with a hand held electric beater until peaking. Gradually whisk in the sugar, a tablespoonful at a time, until the meringue is stiff and glossy. Make sure that you whisk the meringue well between each addition of sugar, or syrup will seep out during baking. Place spoonfuls onto the baking sheet, spacing them slightly apart. Don’t worry about making neat meringue shapes as they’ll be crushed up for the mess. Bake for 1 to 1¼ hours or until the meringue is crisp on the outside but still soft in the centre. Leave to cool.

Put the strawberries in a bowl and mash lightly to break them up. Whisk the cream and elderflower cordial in a bowl until the mixture just holds its shape. Tip in the yogurt and stir gently to combine.

To assemble, break up the meringues and put half in a large glass dish or individual ones. Top with half the cream mixture and then half of the strawberries.  Layer up with the remaining ingredients and stir together lightly to combine.