A favorite British dessert, named for the famous school, Eton.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|12 oz (350 g) strawberries, hulled and sliced||1 1/4 cups heavy cream|
|2 tbsp sugar||5 oz (130 g) store-bought meringue cookies|
|2 tbsp orange juice or orange-flavored liqueur|
Combine the strawberries, sugar, and orange juice in a bowl, and crush them with a fork.
Whip the cream just until stiff peaks form. Coarsely crush the meringues into small bite size pieces—you should have about 2 cups crushed meringues.
Stir the crushed meringue into the whipped cream. Add the berries and their juices, and fold together. Spoon into dessert cups and serve immediately.
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