Eton Mess

CAN USE STRAWBERRIES IF DESIRED!

ingredients

2 1/2 cups fresh raspberries, divided, plus more for garnish
2 1/2 cups fresh blueberries, divided, plus more for garnish
3 tblsp sugar, divided
2 tblsp creme de cassis
2 cups chilled heavy whipping cream
1/4 cup creme fraiche or sour cream
2 cups coarsely crushed purchased meringue cookies (I use vanilla wafers instead)

1
Mix 1 cup raspberries, 1 cup blueberries, 2 tblsp sugar, and creme de cassis in medium skillet. Coarsely crush berries with potato masher. Cook berry mixture over medium heat until sugar dissolves and mixture comes to simmer, stirring occasionally, about 4 minutes. Strain through sieve set over medium bowl, pressing firmly to release as much berry puree as possible; discard solids in sieve.
2
Beat cream, creme fraiche, and remaining 1 tblsp sugar in large bowl until soft peaks form. Fold in meringue cookies, then 1 1/2 cups raspberries and 1 1/2 cups blueberries.
3
In each of 6 large goblets, alternate 1/2 cup cream mixture, 1 tblsp sauce, 1/2 cup cream mixture, and 1 tblsp sauce. Garnish each dessert with more berries.

Source: Epicurious