Eton mess of yvette from above

Break the meringues into coarse pieces.

Beat the cream with the fine sugar until it is lumpy (rather thick, but not stiff).

Spoon the pieces of meringue, the defrosted fruit and the whipped cream carefully. It can look pretty rough! .

For the mint sugar, grind the leaves of fresh mint with the sugar in a food processor (or in the container of the hand blender) into green powder.

Sprinkle it on a dish. Moisten the edges of wide glasses or beautiful bowls with a little water and dip them in the green mint sugar.

Carefully pour the mousse into the glasses, but make sure that the edges remain clean. Serve immediately.