-
Prep time
20 minutes
-
serves
1-2
Author Notes
I suppose if you're feeling benevolent, you could divide this between two bowls and share. I, however, tend to make this for myself and enjoy it by myself.
Pillowy clouds of whipped cream. Sweet-tart, slightly syrupy strawberries. Crunchy bits of sweet meringue pebbled throughout. Yeah. Texturally and tastewise it's a pretty fantastic dessert whether you're sharing or not.
If you're not storing spent vanilla pods in your sugar like I currently am, add a drop of vanilla extract to the strawberries along with the teaspoon of granulated sugar. —cookyourfeelings
Continue After Advertisement
Ingredients
-
4 ounces
strawberries, hulled
-
1 teaspoon
vanilla sugar
-
100 milliliters
heavy cream
-
1 ounce
meringues
Directions
-
Slice the strawberries into a bowl, uniformity be damned. I do this like my mom would: over a bowl with a paring knife in one hand and the strawberry in the other. Add vanilla sugar. Toss to combine. Let stand 10 minutes. Using the back of a spoon, mash about a third of the macerated strawberries. Let stand five more minutes, then toss to combine.
-
Meanwhile, pour the heavy cream into a pint-sized Mason jar and secure the lid on. Shake, shake, shake until you have whipped cream. This takes about 2 1/2-3 minutes. Stop and check occasionally to see where you're at so you don't end up at butter.
-
Crumble half of the meringues into the whipped cream and add half of the strawberries. Stir to combine. Top with the remaining strawberries and crumble the rest of the meringues on top.
See what other Food52ers are saying.