Sort of like the love child of Pavlova and Trifle, this confection, consisting of crushed meringue cookies, freshly whipped cream and sugar-coated berries (usually strawberries) takes its name from the venerable Eton College, where it is traditionally served at the school's annual cricket game against Winchester College.
- Yield:6 servings
- Active time: 20 minutes
- Total time:1 hour
- 1 pound strawberries, hulled and quartered
- 1/4 pound blueberries (optional)
- 3 tablespoons sugar
- 1 cup heavy cream
- 1/4 cup confectioners' sugar
- 3 cups coarsely crumbled meringue cookies
Gently stir together strawberries, blueberries, and granulated sugar in a large bowl. Cover, and let stand at room temperature until juices are released, at least 30 minutes (or refrigerate overnight).
Give the berries a stir, so that the juices mix with the berries.
Whisk together cream and confectioners' sugar in a large bowl until soft peaks form.
Gently fold in the cookies until combined.
To serve, take 6 half-pint mason jars (or teacups, or parfait cups). Spoon in a generous dollop of the cream-and-cookie mixture, and then spoon a layer of berries on top. Add a second layer of the cookie-and-cream mixture and finish off with a spoonful of berries for a pretty finish. Repeat with the remaining jars or serving cups. Serve immediately, or freeze for up to 2 days (allowing 1/2 hour to defrost before serving).