Eton Mess Trifle

It is best to make the raspberry jelly in advance, place the raspberries and sugar together in a large saucepan and heat until the sugar dissolves and the raspberries have softened.

In a separate bowl soak the gelatin leaves in water for 5-10 minutes.

Remove the gelatin from the water squeezing out any excess water and place in the saucepan with the raspberry juice and water. Heat gently to combine and then remove, allowing to cool.

Pour the jelly into the individual glasses and place in the fridge to set (this may take several hours.)

Whilst the jelly is setting, place 450g of raspberries in a bowl and cover with 100ml of Pimms. Leave the fruit to marinade for an hour (or overnight if preferred)

Preheat the oven to 120°C (100°C, gas mark 1) In a clean bowl, whisk the egg whites until they form a stiff peak.

Gradually add the sugar a tablespoon at a time, whisking well after each addition until the meringue mixture looks thick and glossy.

Divide the mixture into smaller equal portions on the baking tray to make it easier to bake. Bake in the oven for 1 – 1 ¼ hours until the meringues are dry to touch and sound hollow when tapped underneath. Turn the oven off and leave the meringues to cool inside. The meringue can be made in advance and stored in an airtight container.

To prepare the cream, pour into a mixing bowl and beat with the vanilla bean paste until it reaches a thick consistency.

To assemble the dessert, remove the glasses from the fridge and layer some of the Pimm’s raspberries on top of the jelly.

Top this with a spoonful of the vanilla cream, then gently crush up some of the meringues and sprinkle on top.

Add a further layer of the Pimm’s raspberries and top with the remaining vanilla cream.

To finish sprinkle each glass with freeze dried raspberries and crushed pistachios.

Serve immediately with the remaining mini meringues.