Strawberries and Cream Eton Mess Fools

Ingredients - makes 6

600ml double cream 

600g fresh strawberries 

1 1/2 tbsp caster sugar 

12 mini meringues 

2 tbsp vanilla bean paste or extract 

Method

First save six strawberries to finish. In a large mixing bowl, whip the cream to soft peaks with 1 tbsp of vanilla extract. Set aside. Slice and dice the strawberries, then place in another large mixing bowl. Sprinkle over the caster sugar and remaining 1 tbsp vanilla extract and mix well. Stir ⅓ of the strawberries through the cream mix along with six crushed mini meringues, only enough to marble the cream, then place in the fridge to chill for 30 minutes. 

Once chilled, start layering into six glasses. Start with the cream first, then strawberries, then cream again and then a final layer of strawberries. Crumble over the remaining meringues and top with a fanned strawberry to decorate. Serve immediately for a scrummy bank holiday treat. These can also be layered in reusable jars for a picnic. Just leave the crushed meringues off the top until you want to serve.