You'll need to make the cookies first. Preheat oven to 250°F. Line two baking sheets with parchment paper. Set aside.
In a medium bowl, beat egg whites, salt, and cream of tartar with a mixer on medium until soft peaks form. Add ⅔ cup sugar (one tablespoon at a time), until stiff peaks form (tips stand straight up). Beat in 1 teaspoon vanilla. Scoop dollops of meringue onto prepared pan (about 2 tablespoons). You should have 12 dollops per pan. Bake on the middle rack of oven for 45 minutes. Turn off oven (do not open door) and let cookies stand in closed oven for one hour.
For the Eton mess
Place chopped strawberries in large bowl. Add 2 tablespoons granulated sugar and orange juice. Stir to combine. Let stand for 30 minutes or until berries have released their juices, stirring once or twice. Set aside.
Place ricotta cheese, cream, powdered sugar, and 1 t. vanilla in a large bowl. Beat with a mixer on low until combined. Increase speed and beat for 2-3 minutes or until mixture is thick and fluffy. Use your hands to crumble about 16 cookies over cream mixture. Use a spatula to fold it in.
To prepare the individual desserts, spoon ricotta mixture into six 8-ounce glasses. Top with berries and remaining cookies (crushed by hand). Or you can have two layers each of the cream mixture and the berries, if you wish. Top with fresh mint. Serve immediately.
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Notes
Use store bought meringue cookies if you're in a hurry. You will need 2 dozen.