Eton Mess

Preheat your oven to 225°F (110°C) and line a large baking sheet with parchment paper. In a clean, grease-free bowl, beat the egg whites with an electric mixer until stiff peaks form.

Gradually add the icing sugar one tablespoon at a time, continuing to beat on high speed until the meringue is thick, glossy, and holds stiff peaks. The mixture should feel smooth, not gritty, when rubbed between your fingers.

Spoon or pipe the meringue mixture onto the prepared baking sheet in rough mounds, each about 2 inches in diameter. Place the tray in the oven and bake until the meringues are crisp on the outside and lift cleanly from the parchment.

Turn off the oven and leave the meringues inside with the door slightly ajar to cool completely and dry out. This prevents cracking and ensures a crisp texture throughout.

Once cooled, roughly crush the meringues into irregular pieces of varying sizes, keeping some larger chunks for texture. Set aside a few whole or lightly broken pieces for garnishing the top.

In a chilled bowl, whip heavy cream until it forms soft, billowy peaks, being careful not to overwhip. Fold in a tablespoon of icing sugar if a slightly sweeter cream is desired.

Hull and slice fresh strawberries, gently mashing a small portion of them with a fork to create a loose, jammy sauce. Fold the mashed and sliced strawberries together to combine.

Layer the crushed meringue, whipped cream, and strawberry mixture in serving glasses or a large bowl, repeating the layers and finishing with cream, a few meringue pieces, and whole strawberries on top. Serve immediately for the best texture.