Summary

Ingredients

• 2 cups sour cream
• 2 cups crème fraîche
• 500 g strawberries (fresh, but also frozen)
• 4 packs vanilla sugar
• 2 cl sherry
• 30 g merinue or (if too sweet)
• 6 biscuit (s) (Madeleines / small scones)

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Instructions

1. Quarter fresh strawberries, defrost frozen ones, sprinkle with two sachets of vanilla sugar, leave to stand for 10 minutes. Mix the sour cream, creme fraiche, sherry and two packets of vanilla sugar together well. Roughly crumble the meringue or madeleines. Puree the strawberries in a blender or with a magic wand. Now the measuring begins (mess = disorder, mess). High-walled dessert glasses or red wine glasses are best for serving. The glasses are filled layer by layer, starting with the cream mixture, then the pastry crumbs and the strawberries, at least two passages per glass make the taste experience perfect.
2. The real Eton Mess is made in Great Britain with the so-called whipping cream or double cream, which we poor mainlanders do not know in this form. I think the mixture of creme fraiche and sour cream makes the whole thing a little more digestible and gives it a pleasantly fresh note, but alternatively you can also use double cream, then the juice of half a lime tastes great in the cream.
3. In the original recipe (which actually comes from the venerable University of Eton and is an integral part of the annual campus picnic), the strawberries are fortified with 2 cl of kirsch, but since our little ones do not need liver training yet, I have done without it , it does (almost) no harm to the taste!