Eton Mess

Ensure the bowl and whisk are completely clean and grease-free — a single drop of fat or yolk will prevent the whites from whipping. Whisk the egg whites on medium speed until they reach the soft-peak stage (foamy, white, and holding a drooping peak). Then begin adding the caster sugar a tablespoon at a time, increasing to high speed, until all the sugar is incorporated. Continue whipping until the meringue is very stiff, thick, and glossy, and no graininess can be felt when a small amount is rubbed between the fingers — this means the sugar has fully dissolved.

Preheat the oven to 120°C (250°F). Line two baking sheets with parchment. Spoon or pipe the meringue into 8 rough rounds or nests, or two large free-form shapes — imperfection is welcome here. Bake for 1 hour to 1 hour 15 minutes until the meringues are dry on the outside, lift cleanly from the parchment, and sound hollow when tapped on the base. Turn off the oven and leave the meringues inside with the door ajar until completely cool. They can be made up to 3 days ahead and stored in an airtight container.

Hull the strawberries. Quarter the larger ones, halve the medium ones, and leave the small ones whole or halve them. Place in a bowl and sprinkle the icing sugar over them, then add the lemon juice. Toss gently with a spoon and leave at room temperature for 15 to 20 minutes. The sugar and acid will draw liquid from the strawberries, creating a light, pink, naturally sweet syrup and intensifying the berry flavour. Do not refrigerate while macerating — cold prevents the liquid from releasing.

Whip the cold heavy cream with the vanilla extract to soft, billowing peaks — it should mound generously but not be stiff. Roughly crush the meringues into irregular chunks and shards of varying sizes — some pieces the size of a thumb, some crumbs, all mixed together. Add half the macerated strawberries and all the meringue to the whipped cream and fold together with three or four large strokes, deliberately leaving streaks of cream and berry syrup unmixed. Spoon into individual glasses or bowls, scatter the remaining strawberries on top, and serve immediately. Every minute that passes softens the meringue further — this is a dessert assembled for immediate consumption.