Caramelised Pineapple & Lemon Curd Eton Mess

• Drain and finely chop pineapple slices. Return the frying pan to medium-high heat. • Cook pineapple, stirring, until lightly browned, 4-6 minutes. Add the butter and brown sugar and cook until golden brown and sticky, 2-4 minutes. • Transfer to a bowl and set aside to cool for at least 5 minutes.

• In a large bowl, place the thickened cream. Beat with electric beaters until soft peaks form and almost doubled in size, 3-4 minutes. • Pick and thinly slice mint leaves.

• Gently stir half the mint into the whipped cream. TIP: If you don't have electric beaters, use a metal whisk. TIP: For maximum volume, chill both your bowl and cream before whipping.