Gooseberry & elderflower mess

• gooseberry↗300g g

  (we used red ones - see tip below), tops pinched off

• golden caster sugar↗50g g

  plus 2 tbsp

• elderflower cordial↗2 tbsp tbsp
• pot whipping cream600ml ml
• meringueabout 100g g

  (4-5 large nests), roughly crumbled

Step-by-step instructions

1. 1

   Put the gooseberries, 2 tbsp water and 25g of the sugar in a small saucepan. Gently cook until the gooseberries are just softening and breaking down. Taste, adding more of the remaining 25g sugar as you need, then set aside to cool.

2. 2

   Put the 2 tbsp sugar, the cordial and cream in a big bowl and whisk until soft peaks form, then cover and chill until ready to serve.

3. 3

   Just before serving, swirl the gooseberry compote, cream and meringues together and spoon into serving glasses or bowls.