• 225 g/8 oz mixed raspberries and strawberries
• 1 packet strawberry jelly
• 3 eggs
• 25 g/1 oz castor sugar

Hull the berries then press the fruit through a sieve to make a purée. Measure the purée and make up to 4 dl (1 pint) with water. Pour the mixture into a saucepan and bring up to the boil. Draw off the heat, add the strawberry jelly and stir until melted.

Separate the eggs, placing the yolks together with the sugar in one basin and the whites in a second basin. Whisk the yolks and sugar until thick and light and gradually whisk in the warm jelly mixture. Set aside until the mixture is cold and beginning to thicken.

Whisk the egg whites until stiff and fold into the fruit mixture. Pour into a serving dish and chill until ready to serve.