If forced to choose, I might say this is my all-time favourite dessert—a perfect layered combination of sweet-tart-crunchy-creamy-soft that is essentially what you’d get if you dropped a pavlova on the floor and scooped it back up into a trifle dish or parfait glasses. You could use any fruit, but tart and juicy fruit works best—rhubarb is traditional in the UK, and pairs so well with berries, but you could also use plums, peaches, passionfruit, cranberries or apricots—whatever is in season, or in your freezer.
Both meringues and saucy fruit can be made well ahead, so all you have to do is whip the cream and assemble the mess(es) at dessert time. (And if you want to streamline things, pick up some packaged or bakery meringues.)
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