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Eton mess is one of the most popular British summer desserts and one of the SORTED crews' favourites.
We have given it our twist by turning it into a ice cream which is perfect for the summer.
The best thing about this dessert is you can keep it in the freezer for months, not that it will last that long!
line a 900g loaf tin with cling film.
separate the 4 egg yolks into a saucepan and keep 2 of the egg whites in another bowl.
add the water and half of the sugar to the pan and whisk together.
place on a low heat and stir continuously for about 10 minutes until the mixture thickens.
place in a bowl to cool and whisk as it cools.
chop a handful of berries and blitz the rest in a liquidiser until it forms a purée.
put the cream into a bowl and whisk until it forms stiff peaks and then fold in the berry purée.
fold in the cooled egg yolk mix.
whisk the 2 egg whites with the castor sugar and whisk until stiff peaks and glossy.
fold the egg whites into the cream mix until it is combined and then add the broken meringue pieces and chopped berries.
place the mix into the Clingfilmed loaf tin and spread evenly on top.
cover the top and place in the freezer for a couple of hours to set.
take out of the freezer and slice a piece to serve.