This is one of my favorite summer desserts. It’s a show-stopper, but soooo easy. Change up the fruit (peaches, mangoes, nectarines, etc) as the summer goes on. Use store-bought meringues and this becomes a dessert you can put together in 10 minutes flat.

Meringue

2 egg whites
1⁄2 c + 1 T superfine sugar, or just granulated sugar
1⁄4 t cream of tartar

Fruit

2 c strawberries, hulled and sliced
2 c raspberries
2 T sugar
1 T framboise liqueur (optional)

Whipped Cream

2 c cold heavy whipping cream
2 T confectioners’ sugar
1⁄2 t vanilla

Preheat oven to 215 degrees. Line a sheet pan with parchment paper.

Whisk egg whites and cream of tartar in a clean bowl using a stand mixer fitted with the whisk attachment (or you can beat by hand or use a hand-held mixer) until they reach stiff peaks. Then slowly add in the sugar, about a tablespoon at a time, re-beating to stiff peaks after each addition. Spoon dollops of the meringue onto the parchment and bake for 1 to 1 1⁄2 hours until the meringues are completely firm/hard and are easily removed from the parchment paper. Let cool. When cool, break the meringues into bite-sized pieces.

Combine the berries with the sugar and framboise liqueur and stir. Crush some of the berries with the back of a fork to release juices. Let macerate.

Whip the cream, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment (or you can beat by hand) until it reaches soft peaks.

In clear decorative glasses, layer whipped cream, fruit, and crushed meringue pieces. Repeat once or twice depending on how high your glasses are. Serve immediately or chill.

Eton Mess