Truly Yummy Black Forest Eton Mess
Gluten free and dairy free Black Forest Eton Mess with chocolate meringue, boozy cherries and whipped plant-based cream.
How This Dessert Was Created
My Truly Yummy Black Forest Eton Mess was created while I was attempting to perfect my Truly Yummy Black Forest Pavlova. After one too many broken meringues, this delicious dessert was born instead.
Why This Black Forest Eton Mess Works So Well
To be honest this accidental “mess” turned out to be one of the easiest and the yummiest desserts I’ve ever made. Best of all, it’s completely gluten free and dairy free. The addition of cherry brandy gives it a rich indulgent flavour, making it more of an adults-only dessert.
If you enjoy a traditional Eton mess, this version takes it to another level with its delicious chocolate and cherry twist. It’s rich, creamy and guaranteed to impress guests.
Choosing The Best Cherries
I tend to use tinned cherries as they are far more affordable than fresh cherries or cherries already soaked in cherry liqueur. However, if you are feeling flush, I have used Fabbri Amarena Cherries. They work equally well and save the extra step of preparing the tinned cherries
Preparing The Boozy Cherries
When using tinned cherries, I like to reduce the cherry juice down to a syrup before adding a little cherry brandy. Ideally, prepare the cherries the day before and leave them in the fridge overnight so they can fully absorb the flavour.
More Ways To Use These Cherries
These cherries are also delicious spooned over Jude’s vegan vanilla ice cream or added to my Truly Yummy Chocolate Mousse for an extra decadent dessert. Not to mention, they also make a perfect topping for my Truly Yummy Black Forest Pavlova.
Best Dairy Free Cream To Use
Finally, the dairy free cream recommended below is my absolute favourite because it’s both whippable and as thick as double cream. If you are struggling to find the right dairy free cream to use for your recipes, take a look at my cream guide in the substitute section.
The information and product recommendations in this recipe are for general information only. Please always check ingredient labels, as manufacturers can change ingredients over time. See our full Disclaimer for more details.
Truly Yummy Black Forest Eton Mess
Equipment
- 1 food mixer with balloon whisk optional electric hand whisk
- 1 Silicon baking tray optional baking tray with parchment paper
- 6 dessert glasses
Ingredients
Boozy Berries
- 1 400g tin of pitted black cherries in syrup
- 1 tbsp cherry brandy liqueur or kirsch
Chocolate Meringue
- 4 large egg whites
- 250 g icing sugar
- 2 tsp cornflour recommend Brown & Polson Cornflour
- 1 tsp white wine vinegar
- 3 tbsp cocoa powder recommend Green & Blacks Organic Cocoa Powder
Cream & Topping
- 220 ml dairy free cream recommend The Coconut Collab Double Cream
- 1 tbsp icing sugar
- 1 tbsp cherry brandy liqueur / kirsch
- 50 g dark chocolate, grated recommend Green & Blacks Dark Cooking Chocolate 70% Cocoa
Instructions
Boozy Cherries
- Ideally the day before, drain the cherries over a saucepan to reduce the juice over a medium heat until you have a thickish syrup.
- Add the cherries to the syrup and continue to cook until the cherries have soften slightly and are evenly coated in the syrup.
- Transfer to a bowl and stir in the cherry brandy liqueur. Cover and pop in the fridge overnight so the flavour can intensify.
Chocolate Meringue
- Preheat the oven to 150℃ / Gas Mark 2.
- Place the egg whites into a food mixer and whisk on high. Slowly add the icing sugar and continue to mix for 10 minutes until glossy, white, stiff peaks form.
- Using a metal spatula or large spoon, gently fold in the cornflour, white wine vinegar and cocoa powder until well combined.
- Spoon the meringue mixture onto the silicon baking tray or a tray with parchment paper and create a circle 20cm in diameter.
- Bake the meringue for 1 hour minutes then leave to cool in the oven.
Cream
- Whip the plant-based cream and icing sugar until quite firm. Then stir in the cherry brandy liqueur
Assembly
- To create a layered effect, place a spoonful or two of boozy cherries with a little syrup into the bottom of each glass.
- Break up the meringue into bite size pieces and place a number of pieces over the cherries.
- Top the meringue with a spoonful or two of cream.
- Create a second layer of meringue then a layer of cherries without extra syrup and top off with a spoonful of cream and finally a grating of dark chocolate.