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This delicious black forest Eton mess consists of layers of sweet crumbled meringue, velvety whipped cream, an intense cherry-brandy compote and a smooth chocolate ganache.
This Eton mess trifle is one of my favorite desserts. 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! :)
How to make a black forest Eton mess:
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.
You start by whipping 3 egg whites, 1/2 teaspoon vanilla extract and 1/4 teaspoon cream of tartar until they hold soft peaks.
Next, you 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.
You spoon round little meringue nests onto a parchment-lined baking sheet and bake them for 45 minutes at 275 degrees F. Then you turn the oven off and without opening the oven door, you let the meringues cool in the oven for another hour.
Once the meringue nests are cooled completely, crumble them into a bowl with your fingers and set aside.
For the cherry compote you have two fine options: you can use fresh cherries (you have to remove the stems and the pits) or canned and drained red tart cherries. Fresh cherries look more attractive for sure but as far as flavor, canned red tart cherries also work surprisingly well here and make an excellent alternative when fresh cherries are not in season.
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.
The ganache is a simple mix of 2 ounces finely chopped sweet chocolate (milk chocolate or German chocolate) and 1 ounce finely chopped bittersweet chocolate, melted with 3 tablespoons hot cream. You heat the cream on the stovetop or in the microwave and pour it 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.
For the whipped cream layer you simply whip 1.5 cups heavy cream with 1.5 tablespoons granulated sugar and 3/4 teaspoon vanilla extract to stiff peaks.
To serve the Eton mess, fill the meringue crumbles into jars, top them with whipped cream, then the ganache, then the cherry compote. It tastes best if you let it sit in the fridge for about four hours before serving.
More delicious fruit desserts:
- Raspberry Custard
- Vanilla Cream with Cinnamon-Sugared Cranberries
- Ginger Honey Roasted Pears
- Star Anise-Poached Pears
- Raspberry Apple Crisp
- Stovetop Apple Crisp
- Lemon Cream Puffs
- Lemon Ginger Mousse
- Almond Orange Mousse with Anise
- Apple Tarts with Chai-Spiced Custard Sauce
Black Forest Eton Mess
Ingredients:
For the meringue layers:
- 3 egg whites, at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
For the cherry layers:
- 1.5 pounds dark cherries, stems and pits removed (if cherries are not in season, you can use canned and drained red tart cherries instead)
- 2 tablespoons sugar
- 2 tablespoons brandy
- 2 teaspoons lemon juice
For the chocolate ganache layers:
- 2 ounces sweet chocolate (milk chocolate or German chocolate) finely chopped*
- 1 ounce bittersweet chocolate, finely chopped*
- 3 tablespoons heavy cream
For the whipped cream layers:
- 1.5 cup heavy cream
- 1.5 tablespoons sugar
- 3/4 teaspoon vanilla extract
Instructions:
For the meringue layers:
- Heat the oven to 275 degrees F.
- Whip egg whites, vanilla and cream of tartar until you get soft peaks.
- Slowly and gradually add the sugar, continuing to whip until all sugar is incorporated. You will end up with a very firm meringue.
- Spoon 8 round meringue nests on a parchment-lined baking sheet and bake for 45 minutes.
- Turn off the oven, don't open the oven door, and let the meringue nests cool in the oven for 1 hour.
For the cherry layers:
- Add cherries, sugar, brandy and lemon juice to a pan and cook on medium heat until the cherries start to break down and the juice thickens. Let cool.
For the chocolate ganache layers:
- Bring the cream to a boil in the microwave or on the stovetop and pour over the chocolate. Let the mix sit for a minute.
- Whisk until you have a smooth ganache. If necessary, heat the mix over a water bath until all the chocolate is dissolved.
For the whipped cream layers:
- Whip all ingredients to stiff peaks.
For the assembly:
- Crumble up the meringue nests.
- Fill crushed meringue, whipped cream, chocolate ganache and cherry layers into tall glasses or a large bowl. Let sit in the fridge for about four hours before serving.
Notes:
Nutrition
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Eton mess! It sound both sophisticated and boisterous, a terrific combination. GREG
Exactly! :)
Damn you! Why did you have to beat me to the styling challenge – I don’t want to be compared!!
You know what I love about this? I love your thinking – that you took a big dessert typically served as one big mess and broke it down into small to make something that is typically a beautiful “mess” into something so delicate.
Bowing to the Food Photography Queen.
I have so many observations to make about this shot. I just LOVE it. I hope you don’t mind if I share it on FBC FB?
Ha! Yup, I figured a big mess would be too, um messy, so I made it miniature. ;) Please feel free to share anywhere you like! –nic x
Wow, it’s, well, I’m speechless. Tell me again why we’re not neighbors?
That would be cool, wouldn’t it? You could bring some of your grilled sensations, I’d bring an Eton Mess, you could grab some garden veggies and I’d pluck a few limes off your miracle tree. :)
Wow, yes please, Nicole (*spoon ready*)! Eton Mess is one of my favourite summer desserts. I can just imagine how amazing a black forest version would be. <3 <3 <3 xx
It’s such a great dessert, isn’t it? I can’t believe I didn’t know about it until recently! :) –nic xx