It’s a very famous English recipe. This trio of strawberries, cream and meringues is said to have originated at Eton College in the late 19th century after a pavlova-style dessert was dropped.
You can also use a combination of strawberries and raspberries.
- 500 gr small, sweet ripe strawberries
- 2 big readymade meringues coming from the pastry shop
- 2 vanilla sugar packets
- 500 ml very cold double cream
- 1 electric mixer
- Step 1 Gather the ingredients. If needed wash and dry the strawberries properly.
- Step 2 Put a large bowl in a freezer. 5 minutes later pour the double cream into the bowl, add the vanilla sugar and whip to soft peaks. Leave in the fridge.
- Step 3 Roughly squash the meringues into small to medium bite-size chunks in a big bowl. Set aside.
- Step 4 Shortly before you’re ready to serve cut in two or in quarters the fruits, depending on their size : they need to be bite-size. Put half the strawberries in a bowl and crush some of them lightly with the back of a folk until their juice begins to flow. You combine everything at the last minute only. Using a large spoon, fold the crushed strawberries, meringues pieces and remaining fruits as quickly and gently as you can. Just mix and spoon into individual bowls or glasses. A trifle or nice glass serving dish will be great too.