ETON MESS

• 1 lb Strawberries
• 6 tb Kirsch
• 2 c Heavy cream; whipping cream
• 6 Meringue shells;crushed

Reserve a few small small strawberries, chop the remainder and place

in a bowl. sprinkle the Kirsch over the berries, cover and chill for

2-3 hours.

Whip the cream until it stands in soft peaks. Gently fold in the

strawberries and their juices and the meringues. Spoon into a glass

serving dish and decorate with the reserved strawberries just before

serving.
SERVES:
4-6