Eton Mess

Preheat the oven to 100ºC.

Draw 3 circles of approximately 25 cm Ø on the baking paper. Spread the meringue over the circles to 3 flat disks approximately 2.5 cm thick.

Bake for about 1 hour in the oven until they are dry and let loose well from the baking paper.

Do this one day in advance and store them in a well-sealed drum.

Place a few strawberries and raspberries separately for garnishing.

Heat and cook the rest of the mixed summer fruit with the honey and a small splash of water for 4-5 minutes. Puree and let cool.

Beat the whipped cream with the soft sugar.

Place the meringues or meringues broken into small pieces in a bowl or 4 individual dishes.

Spoon the cream and spread strawberries and raspberries over it. Pour the fruit sauce over it.

Garnish with the chocolate and nuts.