Eton Mess Recipe

Directions

1. 1
   Gently stir together strawberries, blueberries, and granulated sugar in a large bowl. Cover, and let stand at room temperature until juices are released, at least 30 minutes (or refrigerate overnight).
2. 2
   Give the berries a stir, so that the juices mix with the berries.
3. 3
   Whisk together cream and confectioners' sugar in a large bowl until soft peaks form.
4. 4
   Gently fold in the cookies until combined.
5. 5
   To serve, take 6 half-pint mason jars (or teacups, or parfait cups). Spoon in a generous dollop of the cream-and-cookie mixture, and then spoon a layer of berries on top. Add a second layer of the cookie-and-cream mixture and finish off with a spoonful of berries for a pretty finish. Repeat with the remaining jars or serving cups. Serve immediately, or freeze for up to 2 days (allowing 1/2 hour to defrost before serving).