• Make the meringues first, then make the rest of the dessert

To make the meringues

• Pre heat your oven to 176°F (80°C) (fan forced). Line a baking tray with baking paper.
• Separate the eggs and put the yolks aside for another recipe, such as one of my delicious ice creams.
• Whip the egg whites using electric hand beaters or a stand mixer until soft peaks start to form. Add the sugar, about a third at a time, mixing well in between each addition.
• Once the sugar is all mixed in add the cream of tartar and mix well.
• Spoon mix onto baking paper in large dollops and spread out a little.
• Bake in the oven for two hours. Meringues should be crisp on the outside and make a hollow sound when tapped. Return to oven, turn off oven and allow meringues to cool completely in oven for maximum crispness.
• Remove from try and store in an airtight container lined with baking paper until you make the rest of your Eaton mess.

To make the Eaton mess

• Hull the strawberries and cut into quarters.
• Take one cup of strawberries and blitz in a food processor until smooth. Add one table spoon of sugar and mix well.
• In a separate bowl. add the vanilla to the cream and whip with an electric hand beaters or stand mixer or until soft peaks form.
• Add the sugar to the cream. Measure the sour cream and stir well to loosen up, then gently fold sugar and sour cream into whipped cream.
• Get your four elements ready to assemble the dessert, cream mix, broken up meringues, strawberry sauce and fresh strawberries.
• Put a third of your chopped strawberries in the bottom of a large serving bowl or individual glasses. Top half the cream mix.
• Add a third of the strawberries on top of the cream. Drizzle with half the strawberry sauce. Break apart and scatter over half the meringues.
• Add the second half of the cream mix. Top with remaining strawberries, strawberry sauce and broken up meringues.
• Serve immediately, dig in and enjoy!