eton mess (strawberry parfait)

Categories: Desserts, Posted by Sandy Bergsten


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



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)

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