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Eton Mess

Serves 4

  • 1 1/4 cups whipping cream
  • 1 tablespoon caster sugar (or fine sugar)
  • 1 2/3 cups ready-made meringues
  • 3 cups fresh strawberries
  1. Gather the ingredients.
  2. Place whipping cream in a large mixing bowl, add sugar, and whip with an electric whisk until cream is light and fluffy. Do not over whip. The success of the dish requires softly whipped cream. The peaks should stand up with tips gently falling over for correct consistency.
  3. Break meringue into large, bite-sized chunks and gently stir into cream. Don't worry if some of the meringue crumbles.
  4. Place half of the strawberries into another large mixing bowl and press gently with the back of a fork to break up strawberries slightly and release some of the juice. Do not be too heavy handed with the squashing, as you do not want a puree.
  5. Stir strawberries gently into the cream.
  6. Halve and then quarter remaining strawberries.
  7. Place cream mixture into an 7-inch  trifle or glass serving dish.
  8. Top with strawberry pieces.
  9. Chill for 30 minutes in refrigerator, then sprinkle with icing (confectioners') sugar before serving.
Notes
  • Eat Eton Mess on the day it is made as if stored the meringues start to soften very quickly.