Easy Eton Mess Desert Recipe

This is a great simple pavlova based desert with that ‘wow’ factor – perfect to serve at dinner parties. All your friends will think you have spent hours in the kitchen; little do they know you have sat with your feet up having a nice glass of wine before they got there…

Easy Eton Mess Desert Recipe Ingredients

  • 3 egg whites
  • 180g caster sugar
  • Pinch cream of tartar
  • Carton pure cream
  • Punnet fresh berries (whatever is in season)
  • 1 tblspn berry liqueur or grand marnier
  • Handful toasted slivered almonds
  • 50g dark chocolate, finely grated or shaved (I use Lindt 70%)

Easy Eton Mess Desert Recipe Method

Preheat the oven to 160°, and line a flat baking tray with non stick baking paper (you could also use foil, just spray it lightly with cooking spray to prevent the meringue from sticking).

Whip the egg whites in a bowl with the cream of tartar using an electric mixer (you can do this by hand with a whisk, but be prepared to look like Arnold Schwarzenegger at the end of it!) Once you have reached the firm peaks stage (when you can pull the electric mixer away from the egg whites and they stand in peaks), start adding a tablespoon of caster sugar at a time. Make sure that you beat very well after each addition to dissolve the sugar.

Once all of the caster sugar has been dissolved, spread the meringue mixture onto the prepared baking tray, so that it is approx 1 inch thick. Bake in the oven for approx 30 minutes to 1 hour until the meringue is dry. Turn off the oven and leave the meringue in the oven with the door slightly ajar until cooled completely. Once cool break into bite size pieces. If you want to make the meringue in advance, simply store in an airtight container for up to a week (if it has softened you might want to re-crisp it in a low oven for 10-15 minutes, then allow to cool completely before assembly).

Whilst meringue is cooking, chop the berries (if using raspberries or blueberries don’t bother chopping them), then place in a bowl with the liqueur, and allow to stand to infuse. Whip the cream until soft/medium peaks form.

To assemble, take 4-6 (depending on size of glasses – mixture makes enough for 6 x 250mL glasses) short tumbler or margarita glasses. Place a couple of pieces of meringue in the bottom of each glass, top with a tablespoonful of cream and then a tablespoonful of the berry mixture (reserve some cream for the top layer). Repeat until you have used all ingredients and top with reserved cream. Sprinkle with toasted almonds, grated chocolate and serve.