Strawberry and Pimm’s Eton mess

Method

1. Step 1

   Combine the sugar, mint, orange juice, Pimm’s or extra orange juice and strawberry in a medium saucepan over medium heat. Bring to a simmer and cook, stirring, for 6-8 mins or until the syrup thickens and strawberry softens. Set aside to cool completely.

2. Step 2

   Use a small serrated knife to slice the sponge roll into 6 even slices. Cut each slice in half and divide among tall serving glasses.

3. Step 3

   Use an electric mixer to whisk cream, yoghurt and vanilla in a large bowl until firm peaks form. Reserve 4 meringue kisses. Crush remaining meringue kisses. Add half the crushed meringue to the cream mixture and fold to combine.

4. Step 4

   Spoon one-third of the cream mixture over the sponge slices. Top with one-third of the strawberry mixture and one-third of the remaining crushed meringue. Repeat layering with the remaining cream mixture, strawberry mixture and crushed meringue. Top with reserved meringue kisses to serve.