Eton mess is generally simply strawberries and whipped cream muddled up with broken meringue, and pretty damn good it is too. But, by way of a change, here is something slightly more sophisticated and every bit as delicious.
For the Meringue
1 large egg white
60gsoft dark brown sugar
Heat the oven to 120°C/fan 100°C/gas mark ½. Line a baking tray with baking parchment.
To make the meringue, whisk the egg white with the brown sugar in a bowl with an electric whisk at high speed until stiff and glossy. Spoon the mixture onto the baking sheet in 5–6 evenly-sized dollops. Bake in the middle of the oven for about 1 hour, until firm and dry to the touch, and easy to lift off the parchment. Remove from the oven and allow to cool at room temperature.
To make the compote, put two thirds of the raspberries into a saucepan with the rum, cinnamon and sugar and set over a low heat. Bring to the boil and simmer, stirring, for a few minutes until syrupy, then remove from the heat and allow to cool completely. Remove the cinnamon stick.
Whisk the double cream in a large mixing bowl until it just holds its shape. Mix the sugar into the yoghurt then add it to the cream in the bowl. Fold it in gently.
Lightly crush the meringues. Keep aside a few pieces back for decoration, then add the rest to the bowl, along with the cooled compote, and most of the fresh raspberries (again, keep a few back for the top). Use a serving spoon and a very light touch to fold everything together, but not too much – it should remain streaky. Transfer the mixture to a glass serving bowl or individual serving bowls and garnish with the remaining bits of meringue and raspberries.