Strawberries and cream get the Eton touch

This confection is traditionally served at the annual Eton-Winchester cricket match. Image by Kassam A.

Eton mess is a 19^th century dessert popular in England but virtually unknown in India.  It’s a casual and tempting mixture of strawberries, cream, and meringue cookies which provides a refreshing way to end a summer meal.
The dessert is named after Eton College, an independent boys schoolfounded by King Henry VI in 1440.  As a teenager, I visited Eton with my family after touring nearby Windsor Castle.
What I remember most about Eton were the traditional classrooms with ancient graffiti carved into wooden desks.  It was thrilling to consider the generations of English and world leaders who had sat in those rooms as young boys.

The dessert is named after Eton College, an independent boys schools founded by King Henry VI in 1440. Image by Kassam A.

This confection is traditionally served at the annual Eton-Winchester cricket match.
Here’s the recipe:
Serves 10
Ingredients
1 pound fresh strawberries, hulled and quartered or other summer fruit
2 tablespoons of granulated sugar
splash of port (optional)
2 cups heavy cream
1 teaspoon of rose water
2 tablespoons powdered sugar
20 fresh, plain meringue cookies (or store bought)

Break 2 meringue cookies into each container. Cover with a scoop of the puree/cream/strawberry mixture, a dollop of plain whipped cream, a bit of strawberry puree and a couple of strawberry pieces. Image by Assam A

Directions
• Puree half the strawberries in a blender or food processor and mix with granulated sugar.  If using port, add it to the remaining unprocessed strawberries and set aside.
• Whip heavy cream until it forms soft peaks.  Add powdered sugar and rose water and continue whipping until stiffer peaks form.
• Mix together 3/4 of the strawberry puree and 3/4 of the strawberry pieces.  Fold in 3/4 of the whipped cream.
• For individual portions in small bowls or wide-mouthed glasses (martini glasses are ideal), break 2 meringue cookies into each container.  Cover with a scoop of the puree/cream/strawberry mixture, a dollop of plain whipped cream, a bit of strawberry puree and a couple of strawberry pieces.
• Alternately, you can serve the dessert in a large glass bowl (as a trifle).  To do this, place half the meringues (unbroken) in a layer, followed by half the puree/strawberry/cream mixture.  Repeat with remaining meringue layer and remaining mixture.  Top with remaining plain whipped cream, puree, and strawberry pieces.
Serve immediately.  If you wait too long the meringues may dissolve.