Peach and basil Eton mess

Serves 6 Desserts and puddings

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Method

Place the cream and golden caster sugar for the basil cream in a saucepan and gently bring to the boil, stirring to dissolve the sugar. Once dissolved, remove from the heat and place over a bowl of iced water to cool down. Tear in the 70g basil leaves, swirl them into the cream and allow the mixture to cool. Cover and leave to infuse in the fridge for 3 hours, or preferably overnight.

Preheat the oven to 170C/ 150C Fan/Gas 4. Whisk the egg whites in a spotlessly clean bowl with an electric hand-held whisk or in a stand mixer fitted with the whisk attachment until soft peaks form, then gradually add the sugar, 1tbsp at a time, whisking until the mixture is thick and glossy and all the sugar has dissolved – there should be no grains left. This could take 10–15 minutes. Whisk in the vanilla extract and gently fold in the chopped nuts.

Use a little of the meringue mix to stick some baking parchment to a flat baking sheet, then, bearing in mind that height is the key to fluffy meringue, spoon the mixture onto the paper and lightly spread it out to a rough circle, keeping away from the edges (you don’t want to smooth it down too much). Bake in the oven for 35–40 minutes, until puffed and crisp and allow to cool completely in the oven. Don’t worry if the top cracks, it will still taste delightful, and you’re going to break it up anyway. This is a quick-cook meringue which will be fluffy and marshmallow-like in the middle, perfect for Eton mess.

Once the meringue is baked, risen and crisp on top, remove it from the oven and carefully lift it (and the parchment) away from the baking tray and on to a wire rack to rest until it’s cool.

Strain the infused cream into a bowl and whip to soft peaks, until it’s soft and cloud-like. At this point you can chill the cream and place the meringue in an airtight container if you’re making ahead. If you are ready, get six dishes or bowls: glass dishes, to show off all that cream and beautiful pink peach skin, will work well.

Halve and stone the peaches, then tear them up into a bowl – they should be soft enough to tear – or you could chop them if you like. Take one or two pieces and squeeze them to release their juice, then toss the peaches in that juice and add the sugar, which encourages the peaches to release more juice. Tear up a couple of basil leaves and toss them through with the peaches for good measure.

Break your meringue up into the bowls, top with a generous spoonful of the cream and some peach pieces, and repeat. Garnish with whitecurrants or raspberries and little basil leaves. Devour.