This black forest Eton mess trifle is made with a sweet crumbled meringue that is softened by velvety vanilla whipped cream. The cream is coated with a blanket of creamy chocolate ganache and topped with a juicy cherry brandy compote. Because you can use fresh or canned cherries, you can make this dessert year-round. It works equally well on a hot summer day or the winter holidays.
For more delicious meringue sweets also check out these cardamom meringue cookies.
Ingredient notes:
- Please be sure to use baking chocolate bars and not chocolate chips or chocolate morsels to make the ganache. Chocolate chips and morsels are usually designed to keep their shape when heated and therefore have stabilizers in them. Because of that they don't melt properly.
- You can use either fresh or canned cherries to make the cherry compote:
- Fresh cherries: If you're using fresh cherries, you have the choice between dark sweet cherries or sour cherries. Both types work very well for this trifle. If you're using sweet cherries you'll want to add fresh lemon juice to the compote for a bit of tartness. Skip the lemon juice if you're using fresh sour cherries.
- Canned cherries: If you're using a canned cherry variety, I recommend red tart cherries.
- Frozen cherries: I don't recommend using frozen cherries as those tend to have an off-taste, in my experience.
How to make it:
This dessert is not difficult to make but it does take time. That's because the meringue takes a while to bake and because this dessert tastes best after a few hours in the fridge.
See full ingredient amounts and instructions in the recipe card below!
Make the meringue:
Step 1. Heat the oven to 275 degrees F. Whip egg whites, vanilla extract and cream of tartar until they almost hold soft peaks.
Step 2. Slowly but steadily whip in the sugar. Once all the sugar is incorporated, you will end up with a very firm meringue.
Bake the meringue:
Step 3. Spoon the meringue into 8 round little nests onto a parchment-lined baking sheet. Bake 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.
Make the cherry compote:
Step 5. Add whichever type of cherries you are using to a saucepan. Add sugar, brandy and, if you're using dark sweet cherries, lemon juice.
Step 6. Cook, uncovered, until the cherries start to break down (about 20 minutes). Let cool.
Make the ganache:
Step 7. Add sweet chocolate (milk chocolate or German chocolate) and bittersweet chocolate to a bowl. Bring heavy cream to a boil and pour over the chocolate. Let the mix sit for a minute.
Step 8. Whisk into a smooth ganache.
Crumble the meringue and make the whipped cream:
Step 9. Crumble the meringue into a bowl and set aside.
Step 10. Whip heavy cream with sugar and vanilla extract to stiff peaks.
Assemble the trifles:
You have two options for how to serve this trifle:
- in individual portions or
- in one big bowl that you spoon the dessert out of and distribute onto plates or bowls.
Individual trifles in tall glasses are pictured in the photo at the top of this page. The large bowl option is shown in the photo below. (I made the individual portions with dark sweet cherries and the trifle in the bowl with sour cherries.)
Trifle layers:
Whichever serving option you choose, layer the trifle in the following order (from bottom to top):
- meringue crumbles
- whipped cream
- ganache
- cherry compote (discard excess juice from the compote)
It's important to keep that order because the whipped cream needs to sit on top of the meringue to soften it.
Chill the trifles:
I recommend to let the fully assembled Eton mess sit in the fridge for about 4 hours before serving. That way the crumbled meringue can soften a bit.
More delicious special occasion desserts:
- Apple Frangipane Tart with Cranberries, Orange and Cardamom1 Hours 20 Minutes
- Coffee Cream Puffs (Coffee Choux Buns)1 Hours 20 Minutes
- Lemon Goat Cheese Cheesecake with Rosemary Caramel7 Hours 50 Minutes
- Chocolate Mousse Frosting for Cupcakes8 Hours 25 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Black Forest Eton Mess
Equipment:
- measuring cups and spoons
- kitchen scale
- knife and cutting board
- citrus juicer (if using fresh dark sweet cherries)
- standing mixer or handheld mixer
- baking sheet
- parchment paper
- saucepan
- wooden spoon
- pot
- mixing bowls
- whisk
Ingredients:
For the meringue layers:
- 3 large egg whites, at room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- ¾ cup sugar
For the cherry layers:
- 1 ¾ pound fresh dark sweet cherries or fresh sour cherries, stems and pits removed*
- 2 tablespoons sugar
- 2 tablespoons brandy
- 2 teaspoons lemon juice (use only if using fresh dark sweet cherries)
For the chocolate ganache layers:
- 3 tablespoons heavy cream
- 2 ounces sweet chocolate (milk chocolate or German chocolate), finely chopped**
- 1 ounce bittersweet chocolate, finely chopped**
For the whipped cream layers:
- 1 ½ cup heavy cream
- 1 ½ tablespoons sugar
- ¾ teaspoon vanilla extract
Instructions:
For the meringue layers:
- Heat the oven to 275 degrees F.
- Whip egg whites, vanilla and cream of tartar until they almost hold soft peaks.3 large egg whites, at room temperature, ½ teaspoon vanilla extract, ¼ teaspoon cream of tartar
- Slowly and gradually add the sugar, continuing to whip until all sugar is incorporated. NOTE: Whip on low speed while adding the sugar to give the sugar enough time to fully dissolve.¾ cup sugar
- Spoon 8 round meringue nests on a parchment-lined baking sheet. Bake for 45 minutes.
- Turn off the oven. Without opening the oven door, let the meringue nests cool in the oven for 1 hour.
For the cherry layers:
- Add cherries, sugar, brandy and lemon juice (if using) to a saucepan. Cook, uncovered, until the cherries start to break down and the juice thickens (about 20 minutes). Let cool.1 ¾ pound fresh dark sweet cherries or fresh sour cherries, stems and pits removed*, 2 tablespoons sugar, 2 tablespoons brandy, 2 teaspoons lemon juice (use only if using fresh dark sweet cherries)
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.3 tablespoons heavy cream, 2 ounces sweet chocolate (milk chocolate or German chocolate), finely chopped**, 1 ounce bittersweet chocolate, finely chopped**
- 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.1 ½ cup heavy cream, 1 ½ tablespoons sugar, ¾ teaspoon vanilla extract
For the assembly:
- Crumble up the meringue nests.
- Fill crushed meringue, whipped cream, chocolate ganache and cherry compote (discard excess juice) into tall glasses or a large bowl. Let sit in the fridge for about 4 hours before serving.
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