Strawberry Eton Mess for Mother's Day
Description
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.
Ingredients
•
1 (16 ounce) package fresh strawberries, quartered
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2 tablespoons white sugar
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1 tablespoon balsamic vinegar
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1 tablespoon raspberry vinegar
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12 leaves basil, sliced
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1 cup heavy cream
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1 tablespoon white sugar
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4 tablespoons sour cream
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2 ounces cream cheese, softened
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3 tablespoons white sugar, or as needed
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1/4 cup chopped almonds, or to taste
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1 (4 3/10 ounce) package plain meringue cookies, coarsely crushed
Directions
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.
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.
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.
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.
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.