Preparation / Directions:
1. Whip the cream.
2. Chop fruit coarsely, but don't crush.
3. Break meringue into large crumbs.
4. Mix everything shortly before serving and pile into glasses.
My mother used to make the banana variety of this when she cooked her meringues a little too long or too hot. I've no idea of its origins.
I can never make up my mind whether I prefer the strawberry or the banana version. Peach should be pretty good too, though I've never tried it. This is a neat way of saving a attempt when the meringue part fails: it produces a delicious desert and no-one need ever