Eton Mess
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Martha Stewart Living, June 2005
- Yield Serves 6
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Ingredients
- 1 pound strawberries, hulled and quartered
- 3 tablespoons granulated sugar
- 1 cup heavy cream
- 1/4 cup confectioners' sugar
- 3 cups coarsely crumbled pink or white meringue cookies (about 4 ounces)
Directions
- Gently stir together strawberries and granulated sugar in a large bowl. Cover, and let stand at room temperature until juices are released, at least 30 minutes (or refrigerate overnight).
- Coarsely crush berries using a potato masher. Whisk together cream and confectioners' sugar in a large bowl until soft peaks form. Gently fold in cookies and berries (with juices) until almost combined but ribbons of juice remain. Serve immediately.
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Made this for Easter dessert this year. Everyone LOVED it! I made my own meringues. You have to eat it immediately because the whipped cream collapses as soon as you fold in the juicy strawberries. It really is a MESS, but it's delicious! I think it would be great with other berries or stone fruits too. Maybe it would hold up better with a less juicy fruit or if you just folded in "unmacerated" strawberries.