Eton mess

Pasos

1. Quickly rinse the strawberries, hull them, and dry them on a kitchen towel; they must remain firm and shiny, without becoming waterlogged.
2. Cut the strawberries into uneven pieces and mash a portion of them with the powdered sugar and lemon juice; let sit until a fragrant, red syrup forms.
3. Pour the very cold cream into a cold bowl, add the vanilla, and whisk to a soft texture that holds to the whisk without turning grainy.
4. Break the meringues by hand into mixed-size shards; save a few larger pieces for a final crunch.
5. Gently fold the mashed strawberries and their juices into the cream, leaving visible streaks rather than mixing them completely.
6. Add most of the strawberry pieces and meringue shards, then fold with a spatula just enough to distribute them without breaking up the texture.
7. Divide immediately into cold bowls or shallow dishes, shaping a deliberately messy and generous dessert.
8. Finish with the reserved strawberry pieces, large meringue shards, and a few mint leaves; serve while the meringue is still crispy.