As the name suggests, messes – Eton or otherwise – are ideal for throwing together on the hoof, the more haphazard the better. Whipped cream doesn’t travel well, so this version uses Greek yoghurt and a tangy, homemade berry compote: if you’re short of time, use fresh berries instead. Serves six.
350g mixed berries (frozen is fine)
40g caster sugar
Lemon juice
300g Greek yoghurt
5 ready-made meringue nests
1 small bunch mint, leaves picked
Put the berries in a small pan with the sugar and a squeeze of lemon. Heat gently, stirring, until the sugar has dissolved, and simmer for seven to 10 minutes, until thickened. Test for sweetness, let cool, then pour into a jar for transportation.
To serve, spoon the yoghurt into a large bowl, and crumble in the meringues. Swirl through the cooled compote and sprinkle over the mint. Photograph: Franck Allais/Guardian
