This Eton Mess have whipped cream, the curd, the berries, and the meringues all have a light texture and delicate flavor, and it can really only be enjoyed shortly after it’s made, before the meringues start to melt and disintegrate into the cream, leaving little sugary pockets behind. Yum!
Mix together the strawberries and the granulated sugar in a small bowl and set aside to get nice and juicy while you prepare the rest of the recipe.
Coarsely chop the meringue cookies until they are in small chunks. Keep them bite-sized, but don’t chop them too much and reduce them to powder.
Combine the heavy cream, powdered sugar, and vanilla extract in a chilled mixing bowl. Beat the cream until it holds firm peaks, but be careful not to overbeat and cause the cream to become grainy and curdled.
Add the chopped meringues to the bowl of whipped cream and gently fold them together.
Layer all of the elements in your desert glasses. Begin with a spoonful of whipped cream and cookies, then the curd if you’re using it, then the strawberries. Repeat the layering until you reach the top of your glasses. Top the desserts with a swirl of whipped cream and any toppings you would like. Serve immediately.