Marshmallow Fluff Eton Mess

Preheat oven to 180C/350F/Gas 4.

In a bowl, whisk the egg whites until soft peaks form when the whisk is removed.

Add the cream of tartar, salt and vanilla extract.

Gradually beat in the Vanilla Fluff, large spoonfuls at a time, until the mixture is glossy and stiff peaks form when the whisk is removed.

Place rounded tablespoonfuls of the meringue mixture in rows on a lined baking tray, transfer the tray to the centre shelf of the oven.

Turn the heat down to 150C/300F/Gas 2 and bake for 1 hour.

Turn off the oven and leave the meringues there for another 1 hour longer to dry out.

To assemble the pudding, place half the strawberries and icing sugar in a blender and blend to a puree

Slice the remaining strawberries and whip the double cream to the soft peak stage.

Break up the meringues into small pieces, place them into a large mixing bowl, add the sliced strawberries, then fold in the cream and 2-3 tablespoons of the puree. Finally place this into a serving dish and drizzle with the remaining puree and serve immediately.