Eton Mess

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1. 1
   Slice 4 ounces of the strawberries and set aside for the end.
2. 2
   Quarter the remaining strawberries and place HALF of them in a medium bowl. Use a fork or potato masher to roughly smash them until you have a chunky puree. Set aside.
3. 3
   Add the remaining quartered strawberries to a small saucepan, combine with sugar and water. Bring to a boil then reduce the heat to medium low and simmer, stirring occasionally, until reduced and thickened and the fruit has softened, 7 to 9 minutes.
4. 4
   Transfer to a bowl to cool completely. When cool, mix the reserved chunky puree together.
5. 5
   Right before serving, make the whipped cream: In a medium bowl, combine the chilled whipping cream and vanilla. Using a hand mixer, whisk at medium speed until the cream reaches stiff peaks, 2 to 3 minutes. Add the yogurt and whisk at medium speed again until the mixture returns to stiff peaks, about 30 seconds.
6. 6
   Crush the cookies so there is a variety of sizes but most pieces are small. Gently fold in the most of the crushed cookies, reserving a few tablespoons for garnish.
7. 7
   In 8 small glass serving bowls or cups, layer the strawberry puree and cream mixture, followed by more of the strawberries.
8. 8
   Topping: Top the mixture with the sliced strawberries and sprinkle the reserved meringue cookies on top.