Kimberly’s lemon meringue Eton mess

In the final installment of Kimberly's Kitchen Garden, the former Pussycat Doll and Masterchef winner serves up a classic, super quick dessert - Eton mess.

Serves 4

Prep time: 20 minutesCook time: 1 hour 20 minutes, plus cooling

Ingredients:

For the meringue:3 egg whitesPinch salt150g caster sugar1/2 tsp white wine vinegar

For the lemon cream:4 tbsp lemon curd450ml double cream

To serve:500g strawberries, hulled and quartered2 tsp icing sugarSqueeze lemon juice

Method:

• Preheat the oven to 100°C. Whisk the egg whites with the salt in a freestanding mixer or with an electric hand whisk to soft peaks. Gradually whisk in the caster sugar then whisk for a further minute until stiff and glossy.

• Carefully fold in the vinegar, keeping as much air in the mixture as possible.

• Line a flat baking tray with greaseproof paper then spoon the meringue mixture into four mounds

• Flatten slightly with the back of a spoon then bake for 1 hour 20 minutes until crisp. Turn the oven off, leave for a further 30 minutes then open the oven door and leave to cool completely.

• Meanwhile combine the lemon curd and the cream in a large bowl, whisk to soft peaks then cover and chill until you’re ready to serve.

• Combine the strawberries and icing sugar in a bowl, add a squeeze of lemon juice and toss to coat

* To serve, break the meringues into chunks and layer with the lemon cream and strawberries.