eton mess (strawberry parfait)
Ingredients:
½ pound strawberries, hulled and quartered
2 tablespoon sugar, divided
1 tablespoon freshly squeezed lemon juice
1 ½ ounces meringue cookies
1 cup heavy cream
½ teaspoon vanilla extract
2 mint sprigs
Directions:
Toss the hulled and quartered berries with one tablespoon of sugar. Add 1 tablespoon of freshly squeezed lemon juice and toss again. Cover tightly with plastic wrap and leave at room temperature to macerate, at least 30 minutes and up to a few hours.
Meanwhile whip the heavy cream with one tablespoon sugar and a half teaspoon of vanilla extract until soft peaks form. Cover and refrigerate.
Coarsely chop the meringue cookies. Set aside.
When ready to serve- place a large spoonful of whipped cream in the bottom of two 8-ounce glasses. Top with a spoonful of chopped meringue, then a spoonful of macerated strawberries. Repeat with smaller spoonfuls of whipped cream, meringue and berries. Drizzle with the top with berry juice and garnish with a mint sprig.
Serve immediately.
Serves 2
(note- there may be leftover whipped cream, meringues and berries. Cover each separately and refrigerate for later use)