|Eton Mess with cherries|
Cream (in my area you cannot get double cream -slagroom- so I use fresh crème d'entière)
Meringues (home made or bought at the baker's)
Make sure when you use cherries to remove the stones.
Mix the cream with sugar, until the the texture is firm (you can put it away in the fridge until needed)
Break the meringues to pieces.
Actually you make some layers of fruit, cream and meringues.
In yesterday's Eton Mess I have used cherries from our own tree. I had frozen the cherries and the result was better than I thought it would be.
The picture tells the story.