This is a traditional English dessert that apparently was invented at Eaton, the famous prep school. The recipe came from Nigella’s book, Nigella Express. It sounds heavy, but it’s actually very light and refreshing. The combination of the tart berries, soft cream, and crispy meringue is irresistible. A perfect summer dessert using local strawberries.
- 4 cups fresh strawberries, sliced (local Oregon berries are in!)
- 2 t. pomegranate juice
- 2 t. sugar
- 2 C. whipped cream
- 10 vanilla meringue cookies (mine were Trader Joe’s, about two inches across. If you use mini meringues I would double the number.)
Toss the strawberries in a bowl with the sugar and the pomegranate juice. Cover with plastic wrap and let it sit on the counter for a few hours to macerate. Whip the cream until soft peaks form, cover and refrigerate. Just before serving, take out and set aside about 1 C. of the strawberries. Toss the rest of the berries with the cream and crumble in the meringues. You want some bigger chunks and some pebble sized crumbs. Crumble them right over the bowl, so the whipped cream catches all the meringue dust. Fold it all together and divide among six bowls. Top with a little more berries. Eat right away- you want the meringue chunks to be a crispy foil to the soft cream. I plan to make this dessert again and again using different seasonal berries as they come to the market.