shared her deliciously fruity Eton mess that is quick and easy to put together. A dessert best made just before you fancy a bite, it's a lovely treat for a sunny afternoon.

Only prepare the dessert if you plan on eating it within the next four hours, though, because the meringue runs the risk of dissolving if left for much longer. While Mary Berry recommends passionfruit purée, either a passionfruit syrup or coulis will do. Even better, the pulp of a fresh passionfruit could be puréed in a food processor and sieved to remove the seeds.

Serves: six people

• 300ml pouring double cream
• 200g natural Greek-style yoghurt
• Three passionfruits
• Four tbsp passionfruit purée
• One large banana, peeled and sliced
• 10 ready-made meringue nests

• Two ready-made meringue nests, broken into pieces
• One ripe passion fruit, sliced into thin wedges
• Two tbsp passion fruit purée
• Six mint sprigs

• Six tumblers
• Mixing bowl

First, in a mixing bowl, whisk the double cream into soft peaks, then stir in the yoghurt.

Add in the passion fruit pulp, passionfruit purée, banana slices, and broken meringues. Fold together.

Divide the Eton mess into each tumbler, then chill in the fridge until you're ready to serve the dessert.

Just before serving, garnish with passionfruit wedges, a shard of meringue, a drizzle of passionfruit purée and a sprig of mint.

Speaking about her recipe, Mary Berry said it's "such a quick pudding" to make and is "sure to please".

She added: "The sharpness of the passion fruit counteracts the sweetness of the meringue and richness of the cream, while the banana adds bulk."

The fruity Eton mess recipe is taken from the Mary Berry Everyday cook book.

Part of the Mary Berry recipe collection includes:

• Mary's Foolproof Dinners
• Mary Makes It Easy
• Mary Berry Cooks and Share
• Mary Berry Love To Cook
• Mary Berry Simple Comforts
• Mary Berry Quick Cooking