Roasted Strawberry Eton Mess

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1 lb fresh strawberries, hulled and halved
• 3 tbsp + 1 tsp granulated sugar
• 1 tsp vanilla extract
• 1 1/2 cups heavy cream
• 3 tbsp powdered sugar
• 3 oz (about 8–10 small) store-bought or homemade meringue cookies
• 1 tsp lemon zest
• optional fresh mint leaves for garnish

Instructions

1. 1Preheat oven to 375°F. Toss the halved strawberries with granulated sugar and vanilla on a parchment-lined rimmed baking sheet. Spread into a single layer.
2. 2Roast 18–22 minutes until the berries are soft, jammy, and have released glossy red juices. Scrape everything, including the syrup, into a bowl and cool to room temperature (about 20 minutes); the juices will thicken slightly.
3. 3While berries cool, pour the cold heavy cream into a chilled bowl. Add the powdered sugar, remaining vanilla, and lemon zest. Whip with a hand mixer on medium-high until medium-stiff peaks form—stop before it turns grainy.
4. 4Roughly crush the meringue cookies with your hands into a mix of bite-size chunks and finer crumbs; reserve a small handful of pretty pieces for the tops.
5. 5In four serving glasses or bowls, build layers: a spoonful of roasted strawberries and their syrup, a big dollop of whipped cream, and a generous scatter of crushed meringue. Repeat the layers once more.
6. 6Finish each glass with a final swirl of cream, a few whole roasted berry pieces, the reserved meringue shards, and a tiny pinch of the remaining sugar if you want extra sparkle.
7. 7Serve immediately so the meringue stays crisp against the cream and warm-spiced berry juices. If you must hold them, assemble no more than 15 minutes ahead.
8. 8Offer extra roasted strawberry syrup at the table for drizzling. This dessert is best the day the meringues meet the cream.