Strawberry Violet Eton Mess

I love meringues, I love fresh strawberries, and I looove fresh whipped cream...so layering all of these wonderful sweets into one, glorious dessert makes for quite an exquisite treat. Don't worry if the meringues don't turn out very pretty the first time you make them. It takes a little practice. You will be crumbling the meringues into the dish anyhow so this is a great way to practice.Strawberry Violet Eton MessServes 4Recipes for each layer below:Violet MeringuesStrawberry Violet Whipped CreamThe Strawberry LayerSimply layer each ingredient (crumbled meringues, strawberries, and whipped cream) into a glass. I like to start and finish the layering with whipped cream for a total of three layers of whipped cream, two layers of crumbled meringue, and two layers of strawberries...Violet MeringuesMakes about 1 dozenIngredients:2 organic egg whites1/2 cup organic sugar2 tablespoons violet syrup (recipe below)Directions:Preheat oven to 300 degrees Fahrenheit. Beat egg whites on low-medium speed until they begin to fluff. Slowly add sugar. Beat on high speed for about 6 minutes until stiff, shiny peaks form. Add violet syrup but do not mix. Spoon mixture into a pastry bag and pipe into a dozen designs of your choice onto a parchment lined baking sheet...play around and have fun! You can also spoon large dollops of the meringue onto the baking sheet...Place in oven and reduce heat to 200 degrees Fahrenheit. Bake for about an hour. Turn oven off and keep meringues in the oven for another 30-45 minutes (use a wooden spoon to keep the oven slightly ajar).The Strawberry LayerIngredients:1 1/2 cups fresh organic strawberries, slicedSplash of Violet Syrup (recipe below)Directions:Toss the sliced strawberries with violet syrup. Allow to sit for an hour.Strawberry Violet Whipped CreamIngredients:1 cup organic heavy whipping creamAbout 2 tablespoons of the strawberry mixture (recipe above), chopped1/4 cup organic sugarDirections:Place whipped cream in a stand mixer fit with a whisk attachment. Begin to mix on low speed. Once the cream begins to thicken, slowly add the sugar. Beat for another 3 or so minutes until the mixture turns into whipped cream. Fold in strawberries.Violet SyrupIngredients:1/2 cup Liqueur de ViolettesDirections:Simply place the liqueur in a small saucepan over low heat...allow to simmer and reduce until it becomes a thick syrup. Allow to cool before use.Photos + Recipe by Cassie Winslow