Ingredients
Equipment
Method
Macintosh strawberries
- Hull and halve the fresh strawberries, then toss with granulated sugar and balsamic vinegar in a bowl. Let sit for 5 minutes at room temperature, until juices are released and look glossy.
Whip the cream
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, using a stand mixer on medium-high speed. Stop when the cream holds tall peaks and leaves clear lines when you lift the whisk.
Layer and serve
- In four serving bowls or glasses, layer half of the broken meringue pieces, then half of the whipped cream. Add half of the strawberries and their juices, letting some juice soak into the meringue for contrast.
- Repeat layers with the remaining meringue, whipped cream, and strawberries. Garnish with fresh mint and serve immediately for the best crunch-to-cream balance.
Notes
Pro tip: keep the meringue separate until layering so it stays crisp as long as possible. Refrigerate leftovers in sealed containers for up to 1 day, but the meringue will soften. Freezing is not recommended. For a dairy-light swap, use coconut cream whipped to stiff peaks in place of heavy cream (note the flavor will change).
