Rich dark chocolate and sweet juicy cherries have got to be one of the most delicious combinations imaginable. In this recipe for Black Forest Eton Mess, two classic desserts are combined to create the ultimate crowd-pleaser. Perfect for serving at winter dinner parties, or as an alternative to the traditional Christmas pudding.
3 egg whites
150g golden caster sugar
50g dark chocolate, grated
2tsp cocoa, sieved
650g dark pitted cherries (fresh or frozen)
300ml double cream
1 vanilla pod
2tbsp icing sugar, sieved
FOR THE MERINGUES
Spoon the chocolate meringue mixture onto a baking sheet lined with parchment and bake for 40 minutes. The cooked meringues will have a fragile, crisp shell and a soft, chewy, deliciously chocolatey centre.
FOR THE CHERRY COMPOTE
Heat the cherries, sugar and amaretto in a pan for about 10 minutes until the cherries soften and start to break down slightly. At this point, remove the cherries from the pan with a slotted spoon and simmer the juices for a further 10 minutes until thick and syrupy.
FOR THE VANILLA CREAM
Slit the vanilla pod length ways and scrape out the beans. Whisk the double cream until thick and glossy. Then fold in the sieved icing sugar and the vanilla beans.
To assemble your desserts, simply break the meringues up into bite-sized pieces. Layer the meringues, cherry compote and vanilla cream into your favourite glasses or dishes. Top with a whole fresh cherry and serve immediately to ensure the meringues retain their wonderful crispness.
We hope you enjoy this berry cherry twist on the classic Eton Mess!
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Words, Styling and Images by Emma Whicheloe.