Nigella Lawson's Five Minute Summer Treat: Eton Mess

1. Hull and chop the strawberries and put into a bowl. Add the sugar and pomegranate juice and leave to macerate while you whip the cream.

2. Whip the cream in a large bowl until thick but still soft.

3. Roughly crumble in four meringue nests — you will need chunks for texture, as well as a little fine dust.

4. Take out a ladleful, or about 100g of the chopped strawberries and fold the meringued cream and the rest of the fruit mixture together.

5. Arrange on four serving plates or glasses, or in a
mound, and top each with some of the remaining
strawberries.