Ruby Berry Eton Mess

Ruby Berry Eton Mess is a quintessential British dessert. Here we crush crisp yet chewy homemade meringue into fresh summer berries and cherries muddled with a thick mascarpone cream.

A plate of Eton Mess

I am so delighted to share my favourite Eton Mess recipe with you. A couple of summers ago I became obsessed by this ruby berry fruit salad. The juiciest strawberries, sweetest raspberries and succulent cherries hulled and pitted and mixed with honey and lime juice.

I could not get enough of this dreamy fruit salad of all my most favourite fruits and it seemed like I ate it every evening for a week. Then as summer barbecues and guests arrived at weekends I topped the fruit salad with whipped double cream and crushed meringues. Suddenly I had discovered this most delectable ruby berry fruit salad had morphed into my favourite ever version of an Eton Mess.

close up view of a plate of Eton Mess

What is Eton Mess?

Eton Mess is a British summer dessert which has been around in print since the 1890s. It is believed to have originated at Eton College where it is served every June at the annual cricket match against Harrow school.

Crushed meringues, whipped cream and bright summer berries are muddled together to create an easy summer dessert. It is so simple to prepare but no one will ever admonish you for your lack of effort as Eton Mess is always everyone’s favourite.

Is Eton Mess gluten-free?

Of course! That is why our gluten-free buddies are so thankful for it. Come summer the proliferation of Eton Mess on dessert menus means we are not just relegated to the ice cream selection when indulging in a Sunday pub lunch.

strawberries, raspberries, cherries in a bowl

Eton Mess dessert with a twist

Eton Mess is traditionally made with strawberries but really almost any fruit can be thrown into the mix. In this ruby berry version we use three of the best red summer fruits:

  • Strawberries
  • Raspberries
  • Cherries

These red summer fruits are macerated for a couple of hours in lime juice and honey to really bring out their amazing flavours.

Mascarpone Double Cream

The other twist to this Eton Mess recipe is to add mascarpone when you are whipping the double cream into soft billowing clouds.

The mascarpone adds more depth of flavour to the cream, a little richer and more luxurious.

A dash of vanilla extract and smattering of icing sugar is also included which means you will really have to restrain yourself from eating this mascarpone cream all the way up before adding to your Eton Mess.

Other twists:

You can use any soft summer fruit in an Eton Mess and then get really creative with how you prepare the fruits. Why not try…

  • Balsamic Strawberries – use all strawberries then instead of macerating the fruits in the honey and lime juice, switch the lime for 1 tablespoon balsamic vinegar.
  • Boozy Eton Mess – or swap the lime juice for your favourite tipple. I especially recommend amaretto, a dry sherry like Fino or even limoncello.
  • Ginger Eton Mess – use finely chopped stem ginger along with your ruby berries. You can even use the ginger syrup instead of the honey when macerating.
  • Ice Cream Eton Mess – I have to include this version as there was a pub we used to have our Sunday lunch in which would always include strawberry ice cream in their Eton Mess as well. It’s not traditional but by gum does this twist take it up a notch.

process shot of Eton Mess

Top tools tricks

Now, I am not one for a lot of unnecessary kitchen gadgets. I have limited space in my kitchen and so the last thing I want to do is clog it up. That said there are a couple of little toys that I cannot survive summer food prep without:

  • Strawberry huller
  • Cherry pitter

These gadgets are one trick ponies but if you like a lot of strawberries and cherries when the season comes around then they are invaluable. They both work very well, don’t cost much and don’t take up much space.

Can Eton Mess be made in advance?

Absolutely! That is why this dessert is so genius. The meringues can be made the day before. You can also prepare the fruit and leave it to macerate the day before. Even the mascarpone cream can be whipped up in advance. Keep all of the components separate in the fridge and then assemble just before serving.

How long does Eton Mess keep?

If all the components are kept separate then you could make a couple of days in advance. If they are mixed together though the meringues will begin to dissolve after a few hours so I advise to assemble at the last minute.

Can you make this dessert even easier?

Yes! You don’t have to make your meringues from scratch. If you are pressed for time or just don’t have the inclination then no-one will have a clue that you didn’t whip those egg whites.

Having said that making your meringue for Ruby Berry Eton Mess could not be easier if you did want to make the (minimal) effort. Since the meringues are going to be crushed up in the final dish then you don’t have to worry if your meringues are not insta-perfect.

How to make meringues for Eton Mess

This recipe produces individual meringue kisses that are crisp on the outside then chewy on the inside. They will give the best texture to your Eton Mess.

Process shot of meringues

  1. Pour two egg whites into an extremely clean mixing bowl and whisk until almost firm.
  2. Keep whisking and gradually pour in 100g caster sugar. The egg whites will turn beautifully glossy and begin to firm up.
  3. Whisk for about 5-8 minutes until the egg whites form stiff peaks when you drag the whisk through.
  4. Scoop the meringue into a piping bag fit with a 1M piping tip. Pipe out 12 meringue kisses or stars onto a baking tray lined with greaseproof paper.
  5. Bake in an oven pre-heated to 140°C for 45 minutes.
  6. Turn off the oven and leave the meringues in there for a further hour.

Meringue kisses

Can you make Eton Mess with frozen fruit?

Yes you can. Just add the frozen fruit directly into the macerating liquid, give it a stir and place in the fridge the same as before. Do you know what, if the fruit is still a little freezy when you serve it then all the better. This frozen fruit version won’t hold the body of the fruit as well as the fresh version but it will still be delicious.

A plate of Eton Mess

If you are looking for more summer desserts then cast your eye at the following recipes:

Blackberry Lemon Pudding
Strawberry Pink Peppercorn Cheesecake
No-Bake Frozen Chocolate Cherry Pie
Strawberry Gooseberry Crumble
Mango Lime Pudding
Coconut Cherry Clafoutis

If you make this Ruby Berry Eton Mess then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Ruby Berry Eton Mess

Ruby Berry Eton Mess is a quintessential British dessert. Here we crush crisp yet chewy homemade meringue into fresh summer berries and cherries muddled with a thick mascarpone cream
Prep Time10 mins
Cook Time45 mins
Fruit macerating time2 hrs
Course: Dessert
Cuisine: British
Servings: 6 people
Calories: 346kcal

Ingredients

Fruit

  • 1 tablespoon honey
  • Juice of ½ lime
  • 200 g strawberries hulled and halved
  • 200 g cherries de-stoned and halved
  • 125 g raspberries

Meringues

  • 2 egg whites
  • 100 g caster sugar

Mascarpone Cream

  • 200 ml double cream
  • 125 g mascarpone
  • 20 g icing sugar
  • ½ teaspoon vanilla extract
  • Fresh mint leaves to decorate

Instructions

Fruit

  • Whisk together the honey and lime juice in a large mixing bowl until the honey has dissolved in the lime juice.
  • Tip the prepared fruit into the bowl and toss together so they are all coated in the juice.
  • Place the bowl in the fridge and leave to marinate for a couple of hours.

Meringues

  • Pour two egg whites into an extremely clean mixing bowl and whisk until almost firm.
  • Keep whisking and gradually pour in 100g caster sugar. The egg whites will turn beautifully glossy and begin to firm up.
  • Whisk for about 5-8 minutes until the egg whites form stiff peaks when you drag the whisk through.
  • Scoop the meringue into a piping bag fit with a 1M piping tip and pipe out 12 meringue kisses or stars onto a baking tray lined with greaseproof paper.
  • Bake in an oven pre-heated to 140°C/120°C fan/gas mark 1 for 45 minutes.
  • Turn off the oven and leave the meringues in there for a further hour.

Mascarpone Cream

  • Pour the double cream into a large mixing bowl and whisk by hand until the cream has slightly thickened.
  • Add the mascarpone, icing sugar and vanilla extract and whisk until smooth. The cream should be thick but still loose enough that it can drop easily from a dessert spoon.

Assembly

  • Serve two meringue kisses per person. Place on a plate and crush gently with the back of a spoon.
  • Spoon over some mascarpone cream, then add the fruit.
  • Drizzle over the macerating juice from the fruits and scatter with fresh mint leaves if you like.

Notes

Make Ahead - All the components of the Eton Mess can be made up to two days before. Keep the fruit and the mascarpone cream separately in the fridge. The meringues should be kept in an airtight tin. Assemble the Eton Messes directly before serving.
Mascarpone Cream - I recommend hand whisking the double cream. It turns from light and billowy to stiff and heavy very quickly so you want utter control when you are whisking. Always under whisk if you are unsure.

Nutrition

Calories: 346kcal | Carbohydrates: 35g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 67mg | Sodium: 42mg | Potassium: 198mg | Fiber: 3g | Sugar: 30g | Vitamin A: 805IU | Vitamin C: 27.6mg | Calcium: 66mg | Iron: 0.4mg

This post is not sponsored but some of the links within the post are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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A plate of Eton Mess with text overlay

Chocolate Brownie Espresso Trifles {gluten-free}

Chocolate Brownie Espresso Trifles are a luxurious gluten-free dessert for fiendish chocolate lovers.

Chocolate Brownie Espresso Trifles

I am a sucker for a trifle and man oh man is a Chocolate Brownie Trifle taking the situation to the absolute limit! It’s pure indulgence there is no getting away from it.

Chocolate Brownie Espresso Trifles

The base of these Trifles are incredibly fudgy gluten-free brownie bites soaked in a punchy espresso. Layered with a silky luxurious chocolate mousse and topped with a sweet and light espresso dreamy cream topping.

Chocolate Brownie Espresso Trifles

Chocolate Brownie Espresso Trifles

Now, lest we not forget my awkward time as an assistant at a cookery school where the chef announced to the students ‘Georgina’s portion sizes are far too large, please don’t serve the apple crumble the way she has’. Of course I was mortified but she was also correct, my portion sizes are really something I need to work on. No one has ever mistaken my cakes for the sort of delicate little patisserie you might find in a bijou bakery in Paris.

That said, I mentioned up top that these Trifles are a romantic double couple serving. Perhaps you might think of them for Valentine’s Day if you care to celebrate this polarising occasion. However, even though these Trifles divide beautifully between two regular sized small glass tumblers, you could possibly share an individual glass with your loved one. It’s completely up to you though. Who am I to talk Miss Huge Portions over here. These Trifles are rich and gorgeously decadent and lovely to indulge in together.

Chocolate Brownie Espresso Trifles

It may seem like these Chocolate Brownie Espresso Trifles are a bit of a faff but actually they are not as time consuming as they appear. The fudge brownies are the easiest one bowl brownies in the world. There’s a bit of cooling time involved but that’s just time you can walk the dog, watch Netflix, go to bed, hang out with your friends or your family.

Chocolate Brownie Espresso Trifles

I have a lot of brownie recipes up my sleeve but these incredibly fudgy gluten-free brownies are one of my faves as they are so quick and easy. This recipe just makes a small batch, enough for two people and is a one bowl affair. You melt the chocolate and then literally tip all the other ingredients into the mix, stir and pour into the tin. After baking it also cools in tin, it’s a pretty hands off affair, but creates the most amazing gluten-free brownies.

Chocolate Brownie Espresso Trifles

The chocolate mousse is also easy, it’s egg-free and just five minutes of prep and that dreamy cream topping will whip up in moments. Plus like all Trifles worth their salt they can be made a day or two in advance so you can just grab it from the fridge when you’re good to go. Although do note that the cream topping is always best prepared just before serving.

If you make these Chocolate Brownie Espresso Trifles then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

PIN THIS POST TO READ LATER!

Chocolate Brownie Espresso Trifles

 

Chocolate Brownie Espresso Trifles {gluten-free}

Chocolate Brownie Espresso Trifles are a luxurious gluten-free dessert for fiendish chocolate lovers.
Prep Time40 mins
Cook Time20 mins
Total Time5 hrs
Course: Dessert
Cuisine: British
Servings: 2 servings
Calories: 1455kcal

Ingredients

Brownies

  • 65 g dark chocolate
  • 55 g unsalted butter
  • 100 g caster sugar
  • 50 g almond flour
  • 1 tablespoon cocoa powder
  • 1/8 teaspoon espresso powder
  • 1 egg lightly beaten
  • ¼ teaspoon salt

Espresso

  • ½ teaspoon espresso powder
  • 20 ml boiling water

Chocolate Mousse

  • 60 g dark chocolate
  • 120 g double cream
  • 1/8 teaspoon sea salt

Cream Topping

  • 150 ml double cream
  • ½ teaspoon icing sugar
  • ½ teaspoon espresso powder

Decoration

  • 1 tablespoon chocolate shavings
  • ¼ teaspoon espresso powder

Instructions

Brownies

  • Pre-heat oven to 180°C/160°C fan/gas mark 4 and line and grease a 4 inch x 4 inch square cake tin.
  • Melt the dark chocolate with the butter in a bain marie or a glass bowl set over a saucepan of simmering water.
  • Remove the melted chocolate from the heat and stir in the caster sugar, almond flour, cocoa powder and espresso powder.
  • Stir in the egg until completely combined.
  • Pour the brownie mixture into the pan and bake for 20 minutes.
  • Remove from the oven and leave the brownies to cool in the tin.
  • Place the brownies in the fridge to set for 4 hours or overnight.
  • Remove the chilled brownies from the fridge and cut into 1 inch cubed bites.
  • Place the brownie bites at the bottom of two glasses in a single layer. There may be a few more brownie bites than you need.

Espresso

  • Whisk the espresso powder into the boiling water until dissolved.
  • Pour the espresso over the brownie bites, divided into the two glasses.
  • Place in the fridge to cool for at least half an hour.

Chocolate Mousse

  • Melt the dark chocolate in a bain marie or a glass bowl set over a saucepan of simmering water.
  • Remove from the heat and stir in the double cream and salt until completely combined and thickened.
  • Spoon the chocolate mousse over the brownie espresso bites, divided between the two glasses.
  • Place in the fridge to chill whilst you prepare the cream topping.

Cream Topping

  • Whisk the double cream with the icing sugar and espresso powder until the cream is thick and of dropping consistency, it should not be stiff.
  • Spoon the cream over the chocolate mousse layer, divided between the two glasses.
  • Decorate the finished Chocolate Brownie Espresso Trifles with chocolate shavings and more espresso powder.

Nutrition

Calories: 1455kcal | Carbohydrates: 94g | Protein: 16g | Fat: 116g | Saturated Fat: 63g | Cholesterol: 328mg | Sodium: 536mg | Potassium: 658mg | Fiber: 10g | Sugar: 69g | Vitamin A: 2790IU | Vitamin C: 0.4mg | Calcium: 205mg | Iron: 9.6mg

SHOP THE RECIPE

I used a very small square cake tin for baking the brownies. This one in fact – PME Anodised Aluminium Square Cake Pan 4 x 4 x 3-Inch Deep

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Chocolate Raspberry Cake

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.