Whip 3 glasses very thick cream over ice until the cream forms soft peaks. Add ⅓ lb sugar, 3–4 drops lemon oil, the zest from ¾ lemon, or 1 vershok pounded vanilla bean. Mix 1½ glasses fresh wild or cultivated strawberries or ¾ glass of any kind of red jam without juice with the cream and pile onto a platter. Smooth the surface or freeze in a mold as indicated in the remarks about plombières. Garnish with cookies (biskviti), meringues, etc.
A similar and very tasty dessert is made by folding meringue cookies into the center of the zephyr. Only be sure that they are very dry and crisp.