Named for the British boarding school Eton College where it originated, this is an unruly, summery dessert of crushed meringues and berries folded into whipped cream. It is the perfect dessert for peak strawberry season, although raspberries make an admirable stand-in. If desired, you may use store-bought meringue cookies in this recipe. Crumble 12 small meringues and fold them into the whipped cream. Serve garnished with additional meringues.

Prepare:

Combine in a medium bowl:

Allow to macerate at least 15 minutes. Prepare:

To serve, crumble one-third of the meringues and fold them into the whipped cream, then fold in half the strawberries (if the berries have exuded a lot of liquid, leave most of it behind in the bowl and save it to drizzle over the finished desserts). Divide the mixture among 6 dessert bowls or cups and garnish each with a whole meringue kiss and some of the remaining strawberries (store any leftover kisses in an airtight container for another use). Serve immediately.