Place 300g of strawberries into a blender, add the icing sugar and maple syrup and blend until smooth and combined.
Chop the raspberries and remaining strawberries.
In a large bowl use a hand whisk to whip the double cream until stiff peaks form.
In a serving bowl use your hands to crumble the meringues and add the cream, raspberries and strawberries. Gently fold until all combined, then pour the strawberry purée over the mixture. Spoon the Eton Mess into a bowl or glass and top with extra crushed meringue.Garnish with fresh mint leaves and flaked almonds.
