Not So Messy Eton Mess

• Preheat the oven to 300f and line two baking trays with parchment paper.
• Place the egg whites into a stand mixing bowl and mix on medium until frothy. Gradually add the sugar then mix on high speed for five to six minutes until thick and glossy.
• Add in the vinegar and cornflour and mix again until just combined.
• The meringue should be stiff.
• Place the mixture into a piping bag with a star nozzle fitted and pipe small star shapes onto the trays.
• Place into the oven then immediately turn the oven down to 240f. Allow to bake for 45 minutes then turn the oven off.
• Open the oven door and allow to cool for an hour in the oven.
• Whip the double cream with the vanilla extract and sugar until you have still peaks then place into a piping bag (no nozzle is required. This is just to enable you to pipe neatly into the glasses)
• Slice the strawberries then place in a bowl. Sprinkle over the sugar and squeeze over a little fresh lemon juice. Stir and set aside.
• Melt some white chocolate and place into a small piping bag. Snip off the end and pipe designs of your choice onto baking parchment. Chill to set.

Time to assemble:

• Place four meringue stars into the base of a glass. Pipe in a layer of the thick cream, top with a few tablespoons of the strawberries. Pipe another swirl of fresh cream and top with a meringue star and a chocolate decoration.
• The perfect summer make ahead dessert.