Berry Eton Mess

Prepare the Berries

1. Wash and hull the strawberries, then slice them into bite-sized pieces. Leave the raspberries and blackberries whole.
2. Take about half of the mixed berries and place them in a small bowl. Add 1 tablespoon of the caster sugar. Use a fork to gently mash them together until you have a chunky, glossy, and juicy sauce. Keep the remaining whole berries aside for assembly.

Whip the Cream

3. Pour the cold heavy whipping cream into a large mixing bowl. Add the remaining 1 tablespoon of caster sugar and the vanilla extract.
4. Whip the cream using an electric hand mixer or a wire whisk until soft peaks form. It should be thick enough to hold its shape but still look smooth and pillowy. Avoid over-whipping.

Assemble and Serve

5. Roughly break the store-bought meringue nests into bite-sized chunks using your hands. Keep some pieces slightly larger for a nice crunch.
6. Gently fold the crushed meringue pieces and the saved whole berries into the whipped cream. Do not over-mix; you want distinct textures.
7. Spoon the cream and meringue mixture into serving glasses, alternating layers with the mashed berry sauce to create a beautiful marbled effect. Garnish the top with a fresh mint leaf and serve immediately while the meringue is still crisp.