Matt’s Eton Mess

1.

To make the raspberry coulis, process the raspberries and icing sugar in a food processor until smooth, then press through a fine sieve into a bowl to remove seeds and refrigerate until required.

2.

Score a small x in the bases of the tamarillos with a sharp knife, then blanch in a saucepan of boiling water for about 30 seconds or until skins split, drain, refresh in cold water then peel and slice.

1.

Spoon the double cream in the bottom of a serving glass, then layer half each of the tamarillo, kiwi fruit, strawberries, raspberries and pomegranate seeds. Spoon fromage frais on top, drizzle with a little raspberry coulis and add some crushed meringue. Layer remaining fruit on top, garnish with Persian fairy floss and serve immediately.