Preparation:
1. Whip the cream.
2. Chop fruit coarsely, but don't crush.
3. Break meringue into large crumbs.
4. Mix everything shortly before serving and pile into glasses.
Author's Notes:
My mother used to make the banana variety of this when she cooked her meringues a little too long or too hot. I've no idea of its origins.
I can never make up my mind whether I prefer the strawberry or the banana version. Peach should be pretty good too, though I've never tried it. This is a neat way of saving a attempt when the meringue part fails: it produces a delicious desert and no-one need ever |
