Eton Mess

Preparation time: 15 minutes
Total time: 15 minutes
Yield: 4 Servings

Ingredients:

• 1 1/4 cups whipping cream
• 1 Tbsp. granulated sugar 
• 1 2/3 cups ready-made meringues
• 3 cups fresh strawberries
• powdered sugar, for serving

Directions:

1. Place whipping cream in a large mixing bowl, add sugar and whip with an electric hand mixer until the 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.
2. Break meringues into large, bite-sized chunks and gently stir them into the cream. Don't worry if some of the meringue crumbles.
3. 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.
4. Stir strawberries gently into the cream.
5. Halve and then quarter the remaining strawberries.
6. Place cream mixture into a 7-inch trifle or glass serving dish.
7. Top with strawberry pieces.
8. Chill for 30 minutes in the refrigerator, then sprinkle with powdered sugar before serving.
9. Eat Eton Mess on the day it is made.  If stored too long the meringues will soften and become mushy. 

Recipe Variations:

• Switch out strawberries for another fruit, i.e. rhubarb or raspberries.  Be careful not to squash raspberries too much.
• You can also switch out the cream for a flavored whipped cream, i.e. chocolate.

Recipe from thespruceeats.com