Eton Mess

Ingredients

• 1 pound (454g) strawberries, washed, hulled, and quartered

• 8 ounces (227g) raspberries

• 2 tablespoons granulated sugar (1 ounce; 30g)

• 1 teaspoon lemon zest, finely grated from 1 lemon

• 7 ounces (200g) homemade meringue cookies or store bought

• 1 1/2 cups (360ml) heavy cream

• 1/4 cup (28g) powdered sugar

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

Directions

1. In a medium bowl, toss strawberries and raspberries with sugar and lemon zest to evenly coat. Set aside.

2. Place meringue cookies in a zip-top bag and, using a rolling pin or a wine bottle, crush until coarsely ground. Set aside.

3. In the bowl of a stand mixer or hand mixer fitted with a whisk attachment, whisk heavy cream, powdered sugar, vanilla extract, and salt on medium speed until medium soft peaks form, about 4 minutes.

4. To Assemble: Cover bottom of each of four 12-ounce glasses with 2 tablespoons of the prepared berries. Top with a layer of whipped cream, followed by crushed meringue cookies. Repeat until glasses are full. (Alternatively, you can assemble Eton Mess in a large serving dish, such as a trifle bowl.)

Special Equipment

Zip-top bag, rolling pin, stand mixer or hand mixer