Eton Mess

Instructions

1. Prepare the strawberries
   In a medium bowl, combine the quartered strawberries with granulated sugar. Gently stir and set aside for 10 minutes to allow the strawberries to release their juices. Reserve a few pretty strawberry pieces for decoration.
2. Whip the cream
   In a large mixing bowl, whip the double cream with vanilla extract and icing sugar until it forms soft peaks. Be careful not to over-whip as the cream will become too stiff.
3. Crush the meringues
   Break the meringue nests into bite-sized pieces, leaving some slightly larger chunks for texture. Set aside a few pretty pieces for decoration.
4. Assemble the Eton Mess
   Gently fold about two-thirds of the macerated strawberries and their juice into the whipped cream. If using strawberry jam, swirl it through the cream mixture. Then carefully fold in most of the crushed meringue pieces, saving some for topping.
5. Serve the dessert
   Spoon the mixture into individual serving glasses or bowls. Top with the remaining strawberries, meringue pieces, and garnish with fresh mint leaves. Serve immediately to ensure the meringue maintains some crunch.