Neat and Tidy Eton Mess with Blackberries and Stem Ginger Whipped Cream

If you are using shop bought meringues then carry straight on with the receip. If you are going to make the meringues from scratch then see you.co.uk for recipe.
Finely chop the stem ginger ball and then split open the vanilla pod and remove the seeds. Set both aside.
Pour the cream into a large bowl and sift in the icing sugar. Whip it up until it just begins to go thick. A hand-held or freestanding electric whisk or a food mixer makes light work of this, but you can do it with a hand whisk and plenty of elbow grease.
Gently stir the ginger and vanilla seeds (or extract through with as few stirs as possible.
Arrange six of the meringues on a large serving platter or cake stand and, using half the cream, put a blob on each one. Arrange the blackberries on the cream and then use the rest of the cream up on top. Sit the remaining meringues on top, pretty side up.
For something really fancy, melt the white or dark chocolate in a small bowl either in 30 second blasts in a microwave or set over a small pan of simmering water. Use a small spoon or fork to drizzle it back and forth across the meringue stacks. Rip over some mint leaves and serve.