This delicious black forest Eton mess dessert consists of layers of sweet crumbled meringue, velvety whipped cream, an intense cherry brandy compote and a smooth chocolate ganache. Because you can use fresh or canned cherries, you can make this dessert year-round, whether it’s a hot summer day or the winter holidays.

What is Eton mess?

Eton mess is a traditional British dessert trifle made with layers of crumbled meringue, whipped cream and fruit.

Apparently the dessert is traditionally served at Eton College’s annual cricket match and was invented in one way or another (different sources tell different stories here) at the school.

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The Eton mess recipe I created here is made with a crunchy but very delicate meringue that is softened by vanilla whipped cream, coated with a blanket of creamy milk chocolate and bittersweet chocolate and topped with fresh, juicy cherries cooked in brandy.

How to make it:

This dessert is not difficult to make but it does take time because the meringue takes a while to bake and because it tastes best after it’s had a few hours in the fridge, so be sure to plan for that.

Step 1. Heat the oven to 275 degrees F. Whip 3 room-temperature egg whites, 1/2 teaspoon vanilla extract and 1/4 teaspoon cream of tartar until they hold soft peaks.

Step 2. Slowly but steadily whip in 3/4 cup granulated sugar. Once all the sugar is incorporated, you will end up with a very firm meringue.

Step 3. Spoon round little meringue nests onto a parchment-lined baking sheet and bake them for 45 minutes.

Step 4. Turn the oven off and without opening the oven door, let the meringues cool in the oven for another hour.

Step 5. Once the meringue nests are cooled completely, crumble them into a bowl and set aside.

Step 6. For the cherry compote you have two options: you can use 1 1/2 pounds fresh cherries (you have to remove the stems and the pits) or canned and drained red tart cherries.

Step 7. Cook whichever type of cherries you are using along with 2 tablespoons granulated sugar, 2 tablespoons brandy and 2 teaspoons lemon juice until the cherries start to break down, then let them cool.

Step 8. To make the ganache, add 2 ounces finely chopped sweet chocolate (milk chocolate or German chocolate)* and 1 ounce finely chopped bittersweet chocolate* to a bowl, then pour 3 tablespoons hot cream over the chocolate. Let the mix sit for a minute, then whisk it into a smooth ganache. (If you still have chocolate clumps remaining, heat the mix over a pot of simmering water and continue to whisk until all the chocolate is melted.)

*RECIPE NOTE: Be sure to use chocolate bars and not morsels, morsels have stabilizers in them that prevent them from melting properly.

Step 9. For the whipped cream layer, simply whip 1 1/2 cups heavy cream with 1 1/2 tablespoons granulated sugar and 3/4 teaspoon vanilla extract to stiff peaks.

How to serve it:

You have two options for how to serve this trifle: 1) in individual portions like I did in the photo at the top or 2) in one big bowl that you spoon the dessert out of and distribute onto plates or bowls.

Whichever option you choose, you want to layer the trifle in the following order: meringue crumbles, then whipped cream, then ganache, then the cherry compote. It’s important that you keep that order because the whipped cream needs to sit on top of the meringue to soften it.

Occasions to serve it:

This is a stellar dessert for any holiday celebration, whether it’s the Fourth of July or the winter holidays.

How long does it need to chill before serving?

I recommend to let the fully assembled Eton mess sit in the fridge for about 4 hours before serving to let the crumbled meringue soften a bit. It tastes best that way.

What if cherries are not in season?

No problem, you can still make this dessert. Instead of fresh cherries, use canned red tart cherries. Fresh cherries look a bit more attractive but as far as flavor is concerned, canned red tart cherries work surprisingly well here and make a delicious alternative when fresh cherries are not in season.

More delicious fruit desserts:

Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!

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