16meringue cookies(such as Trader Joe's or Krunchy Melts)
Strawberry and Raspberry Sauce
1lb (about 454 g)strawberries and raspberries, frozen(you can use one or the other or equal amounts of both, which is what I do)
¾cup (150 g)granulated sugar
Make the sauce
In a small saucepan over medium low heat, add the frozen berries and sugar and stir until the berries begin to release their own juices.
Increase the heat to medium and simmer until the berries have broken down, stirring occasionally, about 5 minutes. You can use a potato masher to help break down the berries if you need to. Cook the sauce until the sugar has completely melted and the sauce is thick and bubbly, about 5 minutes more.
Strain into a bowl through a fine mesh sieve, pressing on the solids to release as much of the juices as possible. Discard the solids and seeds. Cover and refrigerate the sauce until cold, at least one hour but up to 3 days.
Whip the Cream
In the bowl of a stand mixer using the whisk attachment (or in a large bowl with a handheld mixer), whip the cream until soft peaks form. Add the powdered sugar and vanilla extract and continue whipping until stiff peaks form.
Assemble Eton Mess
Combine the berry sauce with the fresh sliced strawberries.
In a dessert parfait glass or other type of tall glass, such as a wine glass, dollop a spoonful of the whipped cream, followed by the berries and sauce and crumbled meringues. Repeat this until you have reached the top of the glass. My wine glasses will hold 4 crushed meringue cookies each.