Strawberry Baileys Eton Mess

Step 1: Prepare the jelly/jello following packet directions and divide the mixture among eight 310 ml (11 /4 cup) serving glasses or jars and place in the fridge for 3 hours or until set.

Step 2: Meanwhile, place 250 grams strawberries, 1 tablespoon caster sugar and 2 tablespoons water in a small saucepan and bring to the boil over medium heat and then reduce heat to medium-low and simmer for 4-5 minutes or until the strawberries have softened and then use a stick blender or food processor to puree until smooth and transfer the strawberry mixture to a bowl and place in the fridge until required.

Step 3: Use electric beaters to beat the cream cheese and remaining caster sugar in a large bowl until smooth and gradually add the Baileys, beating until well combined.

Step 4: Beat the cream in a separate bowl until firm peaks form and then fold the cream through the cream cheese mixture. Crumble two-thirds of the meringues and fold through the cream mixture with 250 grams remaining strawberries.

Step 5: Divide the cream mixture among the glasses and reserve half of the strawberry mixture and then top the glasses with the remaining strawberry mixture and some of the remaining strawberries and place in the fridge until ready to serve.

Step 6: Drizzle over the reserved strawberry mixture then decorate with the remaining whole meringues and strawberries. Dust with icing sugar and drizzle over a little extra Baileys, if using.