Eton Mess, named for the English College of the same name. A version of it was invented in the 1930’s but the version we know today didn’t appear in a cookbook until 1973. In my book it is one of the most simple (always the best way to go) and versatile desserts ever: first, there are only 4 ingredients. Second you can change the fruit to whatever you like (or happen to have on hand). Also, you can also change it up if you like more meringue or less you can make how you like it. Nothing set in stone here, it’s different strokes for different folks. Tip: I do recommend is you dice the fruit fairly small so it doesn’t sink to the bottom of your bowl. It’s nice when they float along in the cream. Also if you can put your very clean metal mixing bowl and wire whisk in the freezer for an hour before you whip your cream that helps the peaks to form.
What you will need:
1 pint of whipping cream
2 tablespoons powdered sugar
4 cups of strawberries, diced
1 package of meringue cookies (Trader Joes always has them in stock)
Pour entire pint of cream in mixing bowl and whip on medium. After about a minute add the sugar. Turn mixer to medium-high and whip until very stiff peaks form, or about 3-4 minutes. Stop mixer, and with a spatula FOLD in the berries (or fruit of your choice). In individual bowls place 2 meringue cookies that have been broken up with your hands. Spoon berries and cream on top, then add more meringue cookies on top. Serve immediately.
Makes 4 hefty servings.