Eton Mess

🔥 Prep

• Rinse 200 g strawberries, remove stems, and slice them into bite‑size pieces.
• Measure out 200 ml of heavy cream and 1 tbsp of granulated sugar into a small bowl.
• Break 50 g of meringue into roughly 2‑cm chunks, reserving a few larger pieces for garnish.

🔥 Cook

• 1. Pour the 200 ml of cream into a chilled mixing bowl and add the 1 tbsp of sugar.
• 2. Using an electric mixer, whip the cream on medium speed for 2‑3 minutes until soft peaks form.
• 3. Gently fold the sliced strawberries into the whipped cream using a spatula, preserving some texture.
• 4. Add the broken meringue chunks to the mixture and fold just until evenly distributed, keeping some visible meringue pieces for crunch.
• 5. Transfer the Eton Mess to serving glasses or a bowl and chill in the refrigerator for 10‑15 minutes before serving to allow flavors to meld.
• 6. Before serving, garnish with a few reserved meringue pieces and a whole strawberry if desired.

🔥 Serve

• Serve chilled in individual dessert glasses or a wide shallow bowl.
• Optional accompaniments: a sprig of fresh mint, a dusting of powdered sugar, or a drizzle of raspberry coulis.
• Pair with a glass of sparkling wine or a cup of Earl Grey tea for a classic English finish.