Eton Mess Recipe

• 1 pound strawberries, hulled and quartered
• 1/4 pound blueberries (optional)
• 3 tablespoons sugar
• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 3 cups coarsely crumbled meringue cookies

1. Gently stir together strawberries, blueberries, 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).
2. Give the berries a stir, so that the juices mix with the berries.
3. Whisk together cream and confectioners' sugar in a large bowl until soft peaks form.
4. Gently fold in the cookies until combined.
5. To serve, take 6 half-pint mason jars (or teacups, or parfait cups). Spoon in a generous dollop of the cream-and-cookie mixture, and then spoon a layer of berries on top. Add a second layer of the cookie-and-cream mixture and finish off with a spoonful of berries for a pretty finish. Repeat with the remaining jars or serving cups. Serve immediately, or freeze for up to 2 days (allowing 1/2 hour to defrost before serving).

strawberries, blueberries, sugar, heavy cream, confectioners, meringue cookies

Taken from www.seriouseats.com/recipes/2011/08/eton-mess-british-berry-dessert-recipe.html (may not work)