Celebration Berry & White Chocolate Mousse with Meringue Shards

Method

Line a 32cm x 23cm baking sheet with baking paper and set aside. Preheat the oven to 90C/70Cfan

Put the egg whites in a large clean bowl and add the caster sugar, sifted icing sugar and cream of tartar. Whisk together, using an electric whisk, until shiny and thick.

Pour the meringue out onto the lined tray and spread into a thin layer with a spatula. If using, drop a couple of small drops of blue food colouring onto the meringue and use a toothpick to swirl into a random pattern. Sprinkle over the freeze-dried strawberries and sprinkles, if using. Bake for 1 ¼ hours until crisp but not coloured. Remove from the oven and allow to cool completely before snapping or cutting into shards.

Put the strawberries in a bowl with the mint leaves, lemon zest and add the Pimm’s. Cover and chill until needed.

Put the chocolate and 100ml of the double cream in a large heatproof bowl over a simmering pan of water and stir until the chocolate has melted and is smooth – ensure that the bowl doesn’t touch the water and remove the chocolate from the heat if it gets too hot. Remove from the heat and allow to cool to room temperature.

In a large bowl whisk together the remaining cream, mascarpone, vanilla and icing sugar until soft peaks form (don’t over whip). Fold a spoonful of the cream into the cooled chocolate along with a small pinch of salt. Continue folding in the cream, making sure you don’t let the air out, until you have a silky-smooth mousse. Cover and chill until needed.

To serve, divide half the strawberries between 4 serving glasses (leave any liquid in the bowl and reserve) and top with half of the mousse. Add a layer of blueberries and the remaining strawberries. Top with the remaining mousse.

Just before serving, decorate the mousse with a sprig of mint, extra blueberries and meringue shards. Drizzle the mousse with a little of the leftover Pimm’s if you like.