Strawberry Eton Mess with Crushed Meringue

What you need

• 500 g (1 lb) strawberries, hulled
• 2 tbsp caster sugar, or to taste
• 400 ml (1 2/3 cups) double cream, well chilled
• 1 tbsp icing sugar
• 100 g (3 1/2 oz) meringue nests

Method

Restated from the original video

1. 1

   Cut the strawberries into quarters, or halves if small. Set aside a handful for the top.

2. 2

   Toss the rest with the caster sugar and leave for 10 min so they release their juice.

3. 3

   Mash or blend about a third of the sugared strawberries into a rough sauce.

4. 4

   Whip the cream with the icing sugar until it holds soft peaks, 2-4 min. Stop before it turns stiff.

5. 5

   Break the meringue into rough chunks, some the size of a thumbnail and some fine.

6. 6

   Fold most of the meringue and the chunky strawberries into the cream.

7. 7

   Ripple the strawberry sauce through with a few strokes, leaving clear streaks.

8. 8

   Spoon into glasses or bowls and top with the reserved strawberries and the last of the meringue.

9. 9

   Serve straight away, before the meringue softens.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.