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I’ve got a delicious crumbled meringue, whipped cream, cherry-brandy compote and chocolate ganache trifle dessert today. The meringue is crunchy but very delicate, softened by vanilla whipped cream, coated with a blanket of creamy milk chocolate and bittersweet chocolate flavors and topped with fresh, juicy cherries cooked in brandy.
I had actually never heard of an Eton Mess until my buddy Nagi of recipetineats.com recently challenged me to make one for The Spice Train. Nagi, your turn now! ;)
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. Kudos to whoever it was, definitely a fine job! :)
