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COOK: Sophie Conran's simple Easter family recipes

Create a springtime spread of sweet and savoury delights with chef, interior designer and author, Sophie Conran

Posted: 14 April 2014
by Sophie Conran

 3 of 4 

Eton Mess, Serves 4


■ 300ml double cream
■ ½ tbsp caster sugar
■ ½ tsp vanilla essence
■ 800g strawberries

■ 150g blueberries
■ 3 bananas
■ 10 small meringues
■ Pomegranate seeds

Pour the cream into a large bowl and whip into stiff peaks, and then add the sugar and vanilla.

Quarter the strawberries and slice the bananas into discs. Crumble the meringues into the cream, add the blueberries and strawberries, and stir. Scatter three-quarters of the bananas onto a large serving platter, add the cream-meringue mixture on top and flatten into a disc covering the bananas.

Cover with the rest of the bananas, then add the remaining cream-meringue mix on top. Sprinkle with pomegranate seeds.

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