Eton Mess (Crushed Meringue, Cream & Strawberry Mix)

Heat the oven to 110C and line a tray with baking paper.

Whip 3 egg whites in a clean, dry bowl until foamy, then add 150 g sugar in 3 or 4 additions while beating.

Keep whipping until the meringue looks glossy and the peak on the whisk stands upright.

If sugar grains still feel rough between the fingers, beat a little longer so the baked meringue is not gritty.

Spoon the meringue onto the tray in low mounds and bake at 110C for 60 minutes, drying rather than browning it.

When the outside feels firm, turn off the oven and cool it with the door slightly open.

Rinse 250 g strawberries, dry them well, and remove the tops.

Crush half with 1 tablespoon lemon juice using a fork until juicy but still chunky, then cut the remaining berries into bite-size pieces.

Add 1 teaspoon vanilla extract to 250 ml cold whipping cream and whip only to soft peaks.

Stop while it still folds easily, because stiff cream makes the dessert heavy and crushes the meringue pieces.

Break the completely cooled meringue by hand into mixed large and small pieces.

Fold it with the cream, crushed strawberries, and cut strawberries only two or three times, then serve at once before the crunch softens.