Blackberry & white chocolate Eton mess

1. Preheat the oven to 140ºC, gas mark 1. Line a baking tray with baking parchment. Put the egg white in a clean bowl and whisk until it forms soft peaks, then slowly add the sugar, 1 tbsp at a time, while whisking, until shiny and stiff. Spoon 4 portions of the meringue onto the prepared baking tray. Bake for 1 hour 30 minutes-2 hours until crisp and dried out; set aside to cool.

2. Once the meringues have cooled, put the white chocolate in a heatproof bowl and melt over a pan of barely simmering water, ensuring the bowl is not touching the water. When almost melted, take the pan off the hob and stir to finish melting the chocolate; set aside to cool slightly.

3. Put ½ the blackberries in a bowl and squash them with the back of a fork. Whisk the cream until it forms soft peaks. Crush the meringues and tip them onto the cream with the squashed blackberries and ½ the melted chocolate; fold into the cream, taking care not to over mix, to create a ripple effect. Divide the cream mixture between 4 bowls, drizzle over the rest of the chocolate and top with the remaining blackberries.