Chocolate Eton Mess (Merengue Dessert)

A glass of chocolate eton mess with cherries, strawberries, raspberries, and blackberries.

Chocolate Eton Mess (Merengue Dessert)

Chocolate Eton Mess is a twist on the classic British dessert, with layers of crunchy chocolate meringue, whipped cream & luscious berries.

5 from 2 votes

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Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings:

Calories: 399kcal

Author: Max

Equipment

baking tray
hand mixer
baking sheet

Ingredients

4 large egg whites
1 cup caster sugar (superfine sugar) 200g
¼ cup cocoa powder 25g
1 teaspoon white vinegar or lemon juice
1 ¼ cups heavy cream 300ml
1 tablespoon powdered sugar for the whipped cream
1 teaspoon vanilla extract
2 cups mixed berries (strawberries, raspberries, blueberries) 300g
50 g dark chocolate shaved or grated

Instructions

Start by preheating your oven to 120°C (250°F) and line a baking sheet with parchment paper.
In a clean, dry bowl, beat the egg whites until they form soft peaks. Gradually add the caster sugar, continuing to beat until the mixture is glossy and stiff peaks form.
Sift the cocoa powder over the meringue and fold gently until just marbled through. Drizzle the vinegar or lemon juice and fold again.
Spoon the meringue onto the prepared baking sheet in dollops, leaving space between each. Place in the oven and bake for about 1 to 1.5 hours, or until the meringues are crisp on the outside and peel off the paper easily.
Turn off the oven and let them cool completely inside.
Whip the heavy cream with the powdered sugar and vanilla extract until it forms soft peaks.
Once the meringues are cool, break them into bite-sized pieces.
To assemble, layer the broken meringues, whipped cream, and mixed berries in serving glasses or a large dish.
Sprinkle with shaved dark chocolate, and serve immediately for the best combination of textures, or chill for up to an hour before serving.

Notes

By Weight: I highly recommend weighing all of your ingredients rather than measuring them by volume in measuring cups - your merengue will turn out much better, since everything will be more precise when weighed.

Wipe it Down: Be sure your bowl and beaters are free of any grease before whipping the egg whites, as any fat can prevent them from reaching the proper volume.

Keep it Dry: Don't skip the long drying & cooling step in the oven; it's crucial for a crack-free Eton Mess. If it's a humid day, the Eton Mess might take a bit longer to dry out in the oven, so keep an eye on it and adjust the time as needed.

Mo' Chocolate: If you'd like a stronger chocolate flavor, consider folding in a tablespoon of melted dark chocolate into the whipped cream.

Swapping Fruits: Feel free to swap out the mixed berries for whatever fruit is in season or your personal favorites. For a little extra flair, also drizzle with a raspberry coulis or chocolate sauce when plating.

Make-Ahead: The meringues can be made ahead of time and stored in an airtight container for a couple of days. Just assemble with the cream and berries when you're ready to serve.

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