Eton Mess

1 quart of strawberries, hulled and sliced into thick chunks
A few tablespoons of sugar
1 pint whipping cream
12-15 Trader Joe’s Vanilla Meringues, or any other smallish (2″) meringues

Toss the strawberries in the sugar and set them aside to macerate for at least one hour, up to eight hours.

Whip the cream until it starts to thicken. You don’t want to whip it until it is stiff–it should hold soft peaks when the whisk is lifted from the bowl.

Reserve about 1 cup of berries for the garnish and fold the remaining berries (with all their delicious juice) into the whipped cream with a few light strokes. Crumple the meringues into the bowl, making sure to have some chunks and some fine powder.

Fold the mixture gently a few more times. You don’t want to deflate the cream.

Serve in bowls or pretty stemmed glasses, garnishing the top with the reserved berries for a lovely bright red splash.