The ingredients for Eton mess.
Kate Thomas

Serves 6

  • 1 quart strawberries, hulls removed and larger berries halved or quartered
  • 1 to 2 tablespoons brown sugar
  • 1 pint of the heaviest, yellowest cream you can find
  • 12 to 15 small (2-inch) ready-made meringues

1. Toss berries with 1 to 2 tablespoons brown sugar, depending on berries’ natural sweetness. Macerate for at least 30 minutes.

2. Crush sugared strawberries lightly and randomly with a fork. The idea is to release some juices, but also leave a variety of texture.

3. Whip cream into soft peaks.

4. Break up meringues into bite-sized chunks.

5. Carefully fold meringue pieces and strawberries into whipped cream. Don’t over mix: you want a marbled effect. Serve soon . . . or as long as it takes to get to the beach.

This recipe was originally published with the article, Berries of the Heart.