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1
Preheat the oven to 150 degrees C (300 degrees F, Gas Mark 2) and line a large baking sheet with baking paper.
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2
For the Meringues: Whisk the egg whites in a large bowl using electric beaters or a hand whisk until they form soft peaks.
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3
They are whisked enough when you can turn the bowl upside down without them sliding out.
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4
Next, add the sugar, a tablespoon at a time, whisking well between each addition until it is all incorporated.
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5
The meringue should look really thick and glossy at this point, like a handful of gentleman's shaving foam.
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6
For the Meringues: Drop 12 large spoonfuls of the meringue on to the baking sheet, spacing well apart.
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7
Place in the oven, reduce the temperature to 130 degrees C (250 degrees F, Gas Mark 1/2) and bake for 1_ hours until the meringues are crisp.
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8
Turn off the oven and leave them to cool with the door shut.
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9
For the blackberry puree: Place 200g of the blackberries in a small pan with the caster sugar, lemon juice and cold water.
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10
Bring to the boil, then reduce the heat and leave to simmer gently for about 10 minutes until they are very soft, stirring occasionally.
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11
Remove from the heat and puree using a stick blender until smooth.
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12
Leave to cool.
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13
To assemble the Eton Mess, very softly whip the cream until it is just holding its own.
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14
Roughly break six of the meringues into a large bowl; avoid the temptation of crushing them tightly in one hand like a movie thug powdering a snooker ball in his fist.
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15
You want the pieces to be quite large, not dust.
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16
Add the cream and blackberries.
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17
Fold loosely together using a large spoon, adding the blackberry sauce over the top.
