Here's the full recipe if you fancy giving it a go. You can of course make it with or without the blondies but for a great vanilla blondie recipe I'd recommend Vanessa Kimbell's book ''.
Eton Mess with Vanilla Blondies (serves 6-8)
4 large or 12 mini meringue shells
2 tbsp icing sugar
600ml double cream
500g mixed berry fruits
Vanilla blondies blitzed into small pieces (optional)
1. Put the meringues into a plastic bag and bash them with a rolling pin until they're small chunks. Great for releasing all that pent-up anger (err... just me again?) but don't whack them so hard that they turn to dust. The chunks are the best bit.
2. Whip the double cream with the icing sugar until it forms soft peaks, not too stiff though.
3. Add the meringue and blondies (if using them) to the double cream and fold together. Then either add the berry fruits and fold once or twice only or add the fruits to the glasses afterwards as I've done in the photo. Either way you want to be able to see some of the fruit without it being totally hidden by the cream.
4. Spoon into pretty glasses