Truly Yummy Black Forest Eton Mess
Gluten free and dairy free Black Forest Eton Mess. Recommend black pitted cherries in syrup, cherry brandy liqueur, large egg whites, icing sugar, Brown & Polson Cornflour, white wine vinegar, Green & Blacks Organic Cocoa Powder, The Coconut Collab Double Cream, Green & Blacks Organic Cooking Chocolate 70% Cocoa.
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.
Notes
The boozy cherries are best made the day before. The chocolate meringue can also be made the day before giving you have more time with your guests.