1. Add the sauce ingredients (cup of berries, water, sugar) in a blender and blend them well. Set aside until assembly. 2. In a small bowl mix heavy whipping cream and 2 TBSP sugar. Whip until soft peaks form. Do not overwhip the cream. It needs to slowly flow down the spoon. 3. Wash the berries. Hull the strawberries and cut them in smaller chunks. 4. Gather all of the layering ingredients in one place. If you are serving single servings, have small ramekins ready. Most of the time though, I just layer ingredients in a large bowl and spoon serve it to my family or to guests. Whatever works for you. 5. Gently crush the meringue in smaller chunks. Don’t make the chunks too small. 6. On the bottom of the container place a handful of meringue and follow it up with a dollop full of cream. 7. Drop a portion of the mixed berries on top of the cream and follow them up with a tablespoon of the sauce/syrup. I should mention that if you are assembling the Eton mess in a large bowl, you will add half of all of the ingredients on the bottom layer, and repeat the process again with the remaining ingredients. 8. If you are using individual dishes or ramekins, you should still have enough ingredients left for a second layering. Repeat the above layering process one more time.