Whip the double cream with the sugar until it is soft and thick - do not whip it too long, as you don't want stiff peaks.
Break the meringue into chunks and stir into the cream.
Put half the strawberries into a bowl and crush gently with a spoon or fork so some of their juices are released. Mix into the cream and meringue mixture.
Divide the mixture into four glasses, or a large trifle bowl if you prefer.
Put the remaining strawberries on top as a garnish.
Meringues-
Preheat the oven to 120C/250F/gas ½.
Line a baking sheet with baking parchment.
Put the egg whites in a very clean bowl and whisk until they form stiff peaks. Add the caster sugar, about a tablespoon at a time, and continue to whisk until the mix is shiny and thick.
Put heaped dessert spoons of the mix on the baking tray, leaving space between them (you should get about six blobs).
Put the tray in the centre of the oven and bake for 90 minutes to two hours, until the meringues are crisp on the outside and lift easily away from the baking paper. Leave to cool completely.
Variations- Why not try mixing in a tablespoon of strong espresso or cocoa powder into the mix before baking to create flavoured meringues?
Eton mess variations
Peach, pistachio and honey Eton mess- Replace the strawberries with two ripe peaches. Top each portion with a sprinkling of pistachio nuts and a drizzle of honey. Particularly good with the half cream/half Greek yoghurt mix.
Tropical Eton mess- Instead of strawberries, stir in the flesh of a mango (chopped into bite-size pieces) and the pulp of three passionfruits.
Chocolate and cherry Eton mess- use a punnet of cherries (destoned and halved) instead of strawberries and stir in two chocolate brownies, crumbled into pieces. Scatter a few toasted almonds on top, if you have them.
Originally Submitted
7/12/2014
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