Cherry Eton Mess with Almond & Poppy Seed Meringue

For the meringue:

1. Preheat the oven to 150 °C and cover a baking tray with parchment paper.

2. In the bowl of a stand mixer, fitted with the whip attachment, beat the egg whites until foamy. Increase the speed to a medium speed and sprinkle in the sugar. Beat until the mixture is glossy and holds stiff peaks. Turn the mixer onto low and beat in the vanilla extract until combined.

3. Remove the bowl from the mixer and sprinkle the almonds and poppy seeds over the meringue. Gently fold in until just combined.

4. Dab the meringue across all four corners of the baking tray and sprinkle with extra almonds and poppy seeds if needed.

5. Place the meringue in the oven and bake for 20-30 minutes until lightly golden. Lower the temperature to 120 °C and bake until the meringue is firm to the touch, which can take 30 minutes more. Remove earlier if beginning to brown too much.

Make the cherries:

1. In a large saucepan, stir together the sugar and cornstarch. Add the cherries and water to combine. Place on a medium heat and bring to a simmer, stir frequently and reduce the heat until the sauce has thickened. Cool until room temperature for serving.

To assemble:

1. To serve, place 1-2 scoops of Yeo Valley Summer Berry Ripple ice cream in each bowl. Spoon the cherry compote over the ice cream and sprinkle the meringue shards over. Decorate with more cherries, almonds and poppy seeds. Serve right away.