This simple fruit-and-cream “pudding” was created at Eton College, the prestigious boys’ school founded by King
Prepare the Meringues at Least One Day Before Serving Final Dessert.
To Make the Meringues: Position a rack on the middle shelf of the oven and place a second rack on the top shelf.
In a Large Metal Bowl, beat the egg whites and cream of tartar with an electric mixer set at low speed until foamy. Add the salt, increase the mixer speed to medium-high, and continue beating until soft peaks form. Add the superfine sugar
Sift the Confectioners’ Sugar a Second Time Over the Egg Whites. Using a rubber spatula, carefully fold the sugar into the egg whites just until no streaks of confectioners’ sugar remain. Do not overmix, as this will deflate the meringue.
Using a Large Serving Spoon, scoop 8 to 10 large ¼-cup portions of the meringue onto each prepared baking sheet.
Place Both Sheets of Meringues in the Oven. Reduce the oven temperature to 200°F and
Use Immediately, or store the cooled meringues in a tightly covered container for up to 1 week.
To Make the “Mess”: Place the fresh strawberries in a large bowl. Set aside. Process the thawed frozen strawberries in a blender or food processor until they form a thick purée. Stir ½ cup of the confectioners’ sugar into the purée. Toss the fresh strawberries with sweetened strawberry purée.
Using an Electric Mixer Set at Medium Speed, whip the cream and remaining confectioners’ sugar together in a chilled bowl until soft peaks form, about 4 to 5 minutes. Use a rubber spatula to fold in the sour cream.
Break Meringue Cookies Into Large, bite-size pieces. Fold the meringues and cream into the strawberries just until combined. Do not overmix; the finished dessert should be a billowy, pink-streaked confection, with visible chunks of ruby berries and crunchy chunks of meringue. Spoon the dessert into a large serving bowl and serve immediately.
“If the English can survive their food, they can survive anything.”
GEORGE BERNARD SHAW
© 2007 All rights reserved. Published by Chronicle Books.