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Home » Recipes » Dessert Recipes


BLACK FOREST ETON MESS WITH CHERRIES AND CHOCOLATE

Published: Nov 18, 2019 · Modified: Feb 8, 2022 by Nicole B.

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This delicious black forest Eton mess trifle consists of layers of sweet
crumbled meringue, velvety whipped cream, an intense cherry brandy compote and a
smooth chocolate ganache. Because you can use fresh or canned cherries, you can
make this dessert year-round, whether it’s a hot summer day or the winter
holidays.

This Black Forest Eton Mess Trifle is the ultimate special occasion dessert. You
can make it with fresh or canned cherries.

Nothing ends a fancy meal better than an indulgent, delicious trifle. And the
classic Black Forest combination of cherries, chocolate, cream, and, for this
Eton mess trifle, meringue, is simply perfect for that.

Jump to:
 * What is Eton mess?
 * What type of cherry should I use?
 * How to make it:
 * Recipe notes and tips:
 * More delicious fruit desserts:
 * Full Printable Recipe
 * Comments


WHAT IS ETON MESS?

Eton mess is a traditional British dessert trifle made with layers of crumbled
meringue, whipped cream and fruit.

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.

The Eton mess recipe I created here is made with a crunchy but very delicate
meringue that is softened by vanilla whipped cream, coated with a blanket of
creamy chocolate ganache and topped with juicy cherries cooked in brandy (you
can use fresh or canned cherries).

It’s a stellar dessert for any holiday celebration, whether it’s the Fourth of
July or the winter holidays.


WHAT TYPE OF CHERRY SHOULD I USE?

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 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 sour cherries.


CANNED CHERRIES:

 * If you’re using a canned cherry variety, I recommend red tart cherries.


HOW TO MAKE IT:

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.

See full ingredients & 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 and 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 along with
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 portions are pictured in the photo at the top of the post and 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.)



Whichever serving option you choose, you want to layer the trifle in the
following order (from bottom to top):

 1. meringue crumbles
 2. whipped cream
 3. ganache
 4. cherry compote (discard excess juice from the compote)

It’s important that you 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 to let the crumbled meringue soften a bit. It tastes best
that way.


RECIPE NOTES AND TIPS:

 * It can sometimes happen that a small part in the center of a meringue nest
   does not fully dry and remains a little gummy. If that happens, just discard
   those gummy pieces.
 * Be sure to use chocolate bars and not morsels, morsels have stabilizers in
   them that prevent them from melting properly.
 * When you make the ganache and end up with a few remaining chocolate clumps,
   heat the mix over a pot of simmering water and continue to whisk until all
   the chocolate is melted.


MORE DELICIOUS FRUIT DESSERTS:

 * Raspberry Custard with Lime Zest and Crystallized Ginger
 * Stovetop Apple Crisp
 * Lemon Bavarian Cream with Ginger
 * Spiced Apple Clafoutis

See more dessert recipes →

Did you make this recipe? Please leave a star rating or comment! Join our
mailing list to get all the latest recipes sent to your inbox!




FULL PRINTABLE RECIPE


BLACK FOREST ETON MESS WITH CHERRIES AND CHOCOLATE


Nicole B.

This delicious black forest Eton mess dessert consists of layers of sweet
crumbled meringue, velvety whipped cream, an intense cherry brandy compote and a
smooth chocolate ganache.

4.72 from 7 votes
Cook ModePrevent your screen from going dark

Print Share on Fb Pin


Prep Time 15 mins
Cook Time 1 hr 45 mins
Chill Time: 4 hrs
Total Time 6 hrs

Course Dessert
Cuisine British
Servings 8
Calories (estimated) 351 kcal


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:

  
1X2X3X

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 (if cherries are not in season, you can use 1 ¾ pounds canned and
   drained red tart cherries instead)*
 * ▢ 2 tablespoons sugar
 * ▢ 2 tablespoons brandy
 * ▢ 2 teaspoons lemon juice (Use only if you're using fresh dark sweet
   cherries. Skip if using fresh sour cherries or canned red tart cherries.)

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 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.
 * 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.
 * 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 (if using) to a saucepan. Cook,
   uncovered, until the cherries start to break down and the juice thickens
   (about 20 minutes). 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. (It can sometimes happen that a small part in
   the center of a meringue nest does not fully dry and remains a little gummy.
   If that happens, just discard those gummy pieces.)
 * 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.


NOTES:


*I don’t recommend using frozen cherries as those tend to have an off-taste in
my experience.

**Don’t use chocolate morsels; morsels have stabilizers in them that actually
prevent them from melting.


NUTRITION INFORMATION (ESTIMATED):


Calories: 351kcalCarbohydrates: 44.6gProtein: 3.8gFat: 18.3gSaturated Fat:
11.3gCholesterol: 61mgSodium: 92mgPotassium: 254mgFiber: 2.2gSugar:
36.4gCalcium: 61mgIron: 1mg


Nutrition values provided on this website are generated from a nutrition
database and are estimates only. The accuracy of the nutrition information for
any recipe on this website is not guaranteed. Nutrition values can vary quite a
lot depending on which brands are used.


Keywords: black forest eton mess, eton mess trifle, eton mess with cherries and
chocolate



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READER INTERACTIONS


COMMENTS

 1. Sippitysup
    
    August 02, 2015 at 12:34 pm
    
    Eton mess! It sound both sophisticated and boisterous, a terrific
    combination. GREG
    
    Reply
    
    * Nicole B.
      
      August 02, 2015 at 1:12 pm
      
      Exactly! :)
      
      Reply
      
    

 2. Kevin | KevinIsCooking
    
    July 31, 2015 at 1:21 pm
    
    Wow, it’s, well, I’m speechless. Tell me again why we’re not neighbors?
    
    Reply
    
    * Nicole B.
      
      July 31, 2015 at 3:29 pm
      
      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. :)
      
      Reply
      
    

 3. Louise | Cygnet Kitchen
    
    July 30, 2015 at 1:08 pm
    
    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
    
    Reply
    
    * Nicole B.
      
      July 31, 2015 at 8:37 am
      
      It’s such a great dessert, isn’t it? I can’t believe I didn’t know about
      it until recently! :) –nic xx
      
      Reply
      
    


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