A few years ago, I saw this dress at a friend’s who has a house near my country house. The dress was her aunt’s, from the ’60-’70 Right at that moment it hit me – Eton Mess! So I managed to persuade her to lend it to me, I’ll return it soon, and took it and neatly folded it into the drawer. I remembered the dress from time to time, but always when strawberries were out of season
And then we started to prepare the material for July/August 2012. issue of Mezze magazine. Ana and I loaded ourselves with props and stuff and off on the bus we went to my country house for one of our, at that time regular, photo sessions
-Did you bring the red lipstick?
-Did YOU bring the red lipstick?
So we went to a Chinese store and bought one for about 0,5€. Did the nails… Borrowed an elegant black hat from the same neighbor, we are going for the atmosphere of a lady visiting a horse race :P Luckily, Ana’s glass survived the trip, and Eton Mess is so easy to prepare. But, as usual, it’s one thing to trip about an image in your head, and totally different when you try to make it. All in all, the hat we placed our all hopes in was total on the photos. As were all the other things we tried.
- I know! I’m gonna braid your hair!
- Shall I return the dress now?
- Don’t! We may need it again ;)
Recipe was published in Mezze magazine July/August 2012. issue.
Beat heavy cream stiff with a mixer and chill in the fridge.
Puree a handful of strawberries in a blender and add sugar to taste.
Start assembling your dessert: place layer of meringues, layer of sliced strawberries, layer of chilled cream, some strawberries sauce on top, repeat until you fill the glass.
No need to add any sugar into the cream as you have meringues. And if you chill assembled dessert before serving, meringues will start to melt, so maybe you’ll prefer it that way.