Eton MessWhat better on a June evening than this traditional English dessert? Various tales of its origin exist, including one of a Labrador who sat on the strawberries and cream. More factually it was served in the 1930’s in Eton College’s “sock shop” or tuck shop, made with strawberries or bananas. Meringues were a later and perfect addition. You may wish to add a little splash of port, Kirsch or cointreau, whatever, when you mix the mess together.
- One large punnet of strawberries
- A little dash of sugar
- Dash of port if desired
- 6 merangues broken up
- Double cream softly whipped
Wash the strawberries, cut off the tops and slice in half or thick slices if large.