Aston Merrygold joins Simon Rimmer and Tim Lovejoy in the Sunday Brunch kitchen to make a delicious blueberry Eaton mess dessert.

The ingredients are: 200ml cream, whipped, 150ml ready made custard, 225g greek yoghurt, 100g icing sugar and 225g blueberries.

For the meringue: 6 egg whites, 300g sugar, 1 tsp sherry vinegar and 2 tsp cinnamon.

For the sauce: 200g blueberries, 150g icing sugar and 75ml dessert wine.