This classic British dessert, traditional at Eton College, consists of whipped cream with pieces of meringue and strawberries. Culinary student Alison Sherrington often substitutes raspberries for half the strawberries.
|1½||cups cold heavy cream|
|1||teaspoon vanilla extract|
|1||pound strawberries, hulled, halved if small,
sliced if large
|3½||ounces meringue cookies, broken into bite-size pieces|
1. In an electric mixer, combine the cream, 1½ tablespoons of the sugar, and vanilla. Beat the cream until it holds stiff peaks.
2. Reserve 1 cup of strawberries for garnish. Place the remaining strawberries in a medium bowl. Using a fork, mash them lightly so there’s a little juice in the bowl. Stir in the remaining 1 tablespoon sugar.
3. Reserve a handful of the meringue pieces for garnish. Use a large metal spoon to fold the remaining meringue and mashed strawberries into the whipped cream. Spoon the mixture into dessert bowls or glass cups. Top with the reserved strawberries and meringue pieces.
Adapted from Alison Sherrington