Eton mess

1. Prepare the strawberries: Wash and cut them into a medium-sized bowl. Sprinkle the sugar over the strawberries and fold in. Add the lemon juice and vanilla essence, fold in and set aside for at least half an hour.

2. Portion the strawberries out into 4 bowls, leaving aside the juice. Add the raspberries on top. Crush the meringues gently over the berries - hold one meringue in your hand at a time (or all 4 if using mini meringues), squeeze sharply once, and then roll lightly through your hands onto the berries.

3. Spoon cream onto the top. Drizzle honey in a criss-cross pattern and pour some of the leftover strawberry juice over the bowl and serve.