Eton mess with blueberry compote

Wash the blueberries, reserving 100 g for decoration. Combine the blueberries and brown sugar in a saucepan. Allow the fruit to burst and cook the mixture for 20 minutes over low heat, closely monitoring to prevent sticking. Let it cool completely.

Whip the cream until stiff peaks form, gradually adding the powdered sugar. Refrigerate for 1 hour.

When everything is cold, roughly mix half of the compote with the whipped cream to create swirls. Add lightly crushed mini raspberry macarons by hand. Mix gently.

Divide half into cups, add a spoonful of preserve and a few fresh blueberries. Cover with the remaining whipped cream and finish with some blueberry preserve (if you have any left). Add a few fresh blueberries and a small macaron.

To finish, at this time of year it is imperative that the cream is very cold before being whipped into stiff peaks. The bowl and the whisk should also be at the same temperature, which is why I recommend placing everything in the freezer for half an hour beforehand.