Skip to main content
LoginSign Up
Eton Mess with Cherries and Chocolate

Eton Mess with Cherries and Chocolate

  • Makes
    4 servings
  • Cook Time
    30 minutes

Eton mess, a dessert of crushed baked meringue, whipped cream and berries, is said to have originated at England's Eton College. For this version, we use store-bought meringue cookies, toast them under the broiler and layer them with whipped cream studded with cherries and chopped chocolate. Frozen cherries make this dessert a breeze to put together; we chop then soften the fruit by microwaving the pieces with sugar and sherry vinegar, which nicely balances the sweetness of the meringues.

Ingredients
  • 2

    cups frozen pitted sweet cherries, thawed and chopped

  • ⅓

    cup white sugar

  • 3

    tablespoons sherry vinegar

  • 4

    ounces vanilla OR cocoa meringue cookies, lightly crushed (about 2 cups)

  • 1

    cup cold heavy cream

  • 3

    ounces bittersweet chocolate, finely chopped

In a small microwave-safe bowl, mix the cherries, sugar and vinegar. Microwave for 5 minutes, then strain, reserving the liquid; cool completely. Heat the broiler with a rack about 4 inches from the element. Spread the meringues on a rimmed baking sheet and broil until browned, 30 to 60 seconds. In a medium bowl, whip the cream to soft peaks. Add the reserved cherry liquid and two-thirds of the chocolate, then beat to stiff peaks. Spread half the meringues and half the cherries in a serving bowl. Top with the whipped cream, then the remaining cherries, meringues and chocolate.

Featured in