Mexican Meringue Cake with Strawberries and Cream (Mostachón)

This dessert from northern Mexico is a breeze to make but will impress guests. It’s reminiscent of pavlova, the meringue, cream and fruit concoction from Down Under, but here, chopped nuts and crushed crackers are folded into the meringue, then the “cake” is baked in a pan (we use a springform) until golden. Ritz or Club crackers have a light, airy crispness and a saltiness that nicely offsets the sweetness of the meringue. They’re easily crushed with a rolling pin, or even by hand. Mostachón is best served as soon as it’s assembled, but the cake can be baked and stored in an airtight container for a day or two. Make the whipped cream and prep the berries shortly before assembling and serving.