Eton mess

Preheat the oven to 100°C/lowest gas mark setting

Whisk the egg whites until very stiff then gradually add the caster sugar. Beat until incorporated, then add the icing sugar and whisk until combined. Place in a piping bag and pipe large domes onto a baking tray lined with parchment paper

Place the meringues in the oven for 1 hour, or until the outer shell is firm. Whilst still warm, scoop out all of the soft meringue inside and discard so you are left with just the shells

For the raspberry sauce, blend ½ a punnet of raspberries into a purée and pass through a fine sieve to remove the seeds

To assemble the the Eton messes, slice the rest of the raspberries in half then gently fold into the cream with the raspberry jam and the raspberry liqueur, if using. Fill the meringue shells with the ‘mess’ ingredients, place on a bed of raspberry sauce and serve

Lightly crush the freeze-dried raspberries and sprinkle over the meringues