Eton Mess

Ingredients

For 4 servings

• •1 lb (454g) strawberries, washed, hulled, and quartered8 ounces (227g) raspberries2 tablespoons granulated sugar (1 ounce; 30g)1 teaspoon lemon zest, finely grated from 1 lemon7 ounces (200g) homemade meringue cookies or store bought1 1/2 cups (360ml) heavy cream4 tablespoons (28g) powdered sugar1/2 teaspoon vanilla extract1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• •8 ounces (227g) raspberries
• •2 c. à soupe granulated sugar (1 ounce; 30g)
• •1 c. à café lemon zest, finely grated from 1 lemon
• •7 ounces (200g) homemade meringue cookies or store bought
• •1 1/2 cups (360ml) heavy cream
• •4 c. à soupe (28g) powdered sugar
• •1 /2 teaspoon vanilla extract
• •1 /4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

Method

1. 1.In a medium bowl, toss strawberries and raspberries with sugar and lemon zest to evenly coat. Set aside.
2. 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. 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. 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.)