Strawberry Eton Mess for Mother's Day

This strawberry Eton mess for Mother's Day recipe is topped with caramelized almonds, a tart whipped cream, and macerated strawberries for a sweet treat.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 545 Calories

Ingredients

• 1 tablespoon white sugar
• 2 tablespoons white sugar
• 1 cup heavy cream
• 2 ounces cream cheese, softened
• 4 tablespoons sour cream
• 1 tablespoon balsamic vinegar
• 1 tablespoon raspberry vinegar
• 1 (16 ounce) package fresh strawberries, quartered
• 12 leaves basil, sliced
• 3 tablespoons white sugar, or as needed
• 1 (4.3 ounce) package plain meringue cookies, coarsely crushed
• 0.25 cup chopped almonds, or to taste

Recipe Instructions

Step 1

Combine strawberries, 2 tablespoons sugar, balsamic vinegar, raspberry vinegar, and basil in a bowl: set aside until strawberries release their juices and absorb flavors, at least 15 minutes.

Step 2

Whip heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Gradually add 1 tablespoon sugar, continually beating until soft peaks form. Beat in sour cream and cream cheese until well blended.

Step 3

Sprinkle enough of remaining 3 tablespoons sugar into a heavy saucepan until bottom of pan is covered with a thin layer. Cook over medium heat, adding more sugar as it starts to melt; stir until caramelized and amber in color. Stir in almonds.

Step 4

Pour sugar-almond mixture onto a sheet of parchment paper. Place another sheet of parchment paper on top; roll into a thin layer using a rolling pin. Cool. Break into pieces.

Step 5

Spoon a layer of macerated strawberries in bottoms of 4 serving dishes; top with a layer of whipped cream and crushed meringue cookies. Continue layering until reaches tops of dishes. Garnish with caramelized almond pieces, crushed meringue cookies, and macerated strawberries.