Ingredients 284ml double cream
200ml Greek yogurt
200g strawberries, plus a few more for garnish
4 meringues (Make your own if you must, but shop bought are acceptable.)
1tbsp icing sugar
1tbsp lemon juice
Whip the cream.
Fold in the yogurt.
Hull and chop the strawberries and stir in to the cream and yogurt.
Crush the meringues and fold in.
Line six dariole moulds or ramekins with clingfilm and divide the mixture evently between all six. Cover with clingfilm and leave in the freezer for 2 or 2 1/2 hours until semi-frozen.
Put the raspberries into a blender goblet.
Add the icing sugar and lemon juice.
Blitz to a pureé.
Pass through a sieve to remove pips.
Put a pool of raspberry sauce onto each plate, top with a frozen Eton Mess, and serve garnished with sliced strawberries.