Today I share with you "Eton Mess" (so called as young boys attending school would create their own desserts from ingredients on hand...)
(picture from Food Network website)I picked this recipe as strawberries are still available for reasonable prices, and also because she made it on the show last week and I have been craving it ever since. Such a fun change from strawberrry shortcake!
Clearly, you can do all kinds of things to vary this dessert. I will present it as it is in her cookbook "Nigella Express" (with me editorial comments....):
4 cups strawberries
2 tsp. vanilla sugar (plain sugar is okay too)
2 tsp. pomegranate juice (can substitute balsamic vinegar!)
2 cups whipping cream
4-6 purchased meringue cookies
Hull and chop the strawberries. Put into a bowl, add the sugar and pomegranate juice, and leave to macerate while you whip the cream.
Whip the cream in a large bowl until thick but still soft. Roughly crumble in the meringues, you will need chunks for texture as well as a little fine dust.
Take out about half a cupful of the chopped strawberries, and fold the meringued cream and the rest of the fruit mixture together.
Arrange on 4 serving plates or glasses or in a mound, and top each one with some of the remaining macerated strawberries.