1. Cut the pineapple in half and cut out flesh. Remove the hard core from the middle of the flesh.

2. Cut the flesh into smallish chunks and chuck into a bowl. Set aside.

3. Break up meringues and set aside - it might be easier to break them up in a food bag so bits don't go everywhere.

3. In a separate bowl, whisk the cream with the icing sugar and vanilla extract until thick and almost stiff peaks.

4. Reserving a few pieces of pineapple and meringue for top, place the cream and meringue in with the pineapple and lightly mix.

5. Heap the Eton mess mix into the pineapple halves and add a scoop of ice cream, remaining meringue and pineapple to the top. Sprinkle over a little dried or fresh mint for extra flavour.