- 1 small carton of ripe strawberries
- 2 Tbs. granulated sugar
- 2 tsp. white balsamic vinegar or rice vinegar
- 1 small carton of blueberries
- 1 pint heavy whipping cream
- 1 carton creme fraiche
- 2 Tbs. powdered (icing) sugar
- About 3 cups of roughly crushed meringues
- Cookies for garnish
Wash and hull the strawberries. Slice the big ones and leave the small ones whole. Put in a bowl with the vinegar and sugar and mix. Cover and refrigerate several hours or overnight.
Whip the heavy cream until soft peaks form, then whip in the sugar. Fold in the creme fraiche.
Drain the strawberries, reserving the liquid.
In a large bowl, put in half the blueberries and strawberries, the cream mixture and the crushed meringue, and rapidly fold together with a large spoon. Put into a glass serving bowl and put the rest of the fruit on top. Drizzle with the reserved strawberry liquid. Decorate the top with the cookies.
Serve immediately.
