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This was outstanding!
Eton mess, a dessert of crushed baked meringue, whipped cream and berries, is said to have originated at England's Eton College. For this version, we use store-bought meringue cookies, toast them under the broiler and layer them with whipped cream studded with cherries and chopped chocolate. Frozen cherries make this dessert a breeze to put together; we chop then soften the fruit by microwaving the pieces with sugar and sherry vinegar, which nicely balances the sweetness of the meringues.
cups frozen pitted sweet cherries, thawed and chopped
cup white sugar
This was outstanding!
This is an easy and scrumptious dessert. However, after whipping the cream to soft peaks the directions call for adding the reserved cherry juice and chocolate and whipping to stiff peaks. Somehow adding nearly a cup of liquid to the softly whipped cream just did not seem right, so I only used about half the liquid called for. It turned the whipped cream into a complete liquid, like melted ice cream, and could not be whipped, even back to the soft peak stage it originally was. Tasted great but looked like, well, a Mess! Next time I will only add a couple of tablespoons of the juice for color. Anyone else have a similar problem?
Hi Donna -
Did you make sure to microwave the cherries with the sugar and vinegar? In developing the recipe, we didn't end up with any more than 1/4 cup of liquid after microwaving for 5 minutes. Microwaving should evaporate a good amount of the liquid and the sugar should help thicken it a bit. In addition, make sure that the cherry liquid is completely cooled before adding it to the cream. We would even recommend, especially in summer, to pop it into the fridge to really cool it down before adding. Hope that helps!
The Milk Street Team
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