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Eton Mess


450 g strawberries; hulled
75 ml kirsch
375 ml double cream; or whipping cream
6 small meringues; crushed

Yield: 4-6 servings

Reserve a few small strawberries for decoration. Chop the remainder, place in a bowl and sprinkle with the kirsch. Cover and chill for 2-3 hours. Whip the cream until it just holds its shape, then gently fold in the strawberries and their juices and the crushed meringues. Spoon into a glass serving dish, decorate with the reserved strawberries and serve immediately.




STACKS, The Art of Vertical Food

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