Eton mess with cherries

Ingredients

• 150 gmascarpone
• 300 gyoghurt (1.8% fat)
• 360 g, drainedjarred cherries (black cherries)
• 30 gmeringue
• to tastesweetener of your choice

Instructions

1. 1

   Mix the cream

   Beat the mascarpone and yoghurt together, then sweeten to taste. A hand mixer or stick blender helps combine the firm mascarpone smoothly.

2. 2

   Purée the cherries

   Set aside 100 g of the cherries. Blend the remaining 260 g thoroughly with a stick blender or similar.

3. 3

   Crumble the meringue

   Put the meringue in a freezer bag and break it into rough pieces by hand. Leave some larger chunks rather than crushing it too finely.

4. 4

   Layer the glasses

   Divide the mascarpone cream, cherry purée, some whole cherries and meringue between four glasses in alternating layers. Repeat the layers two or three times, depending on the size of the glasses, and finish with cherries and meringue.

5. 5

   Serve straight away

   Serve immediately so the meringue stays crisp; the dessert is at its best freshly assembled.

6. 6

   Prepare ahead

   Alternatively, make the cream, whole cherries and purée ahead and keep them in the fridge. Layer them into the glasses shortly before serving.

What is Eton mess?

Eton mess is a British dessert traditionally made with strawberries, cream and crushed meringue. This version swaps in cherries and combines mascarpone with yoghurt for a thick, tangy cream.

The name may suggest French cuisine, but Eton mess is associated with England. Its appeal lies in the contrast between creamy layers, fruity purée and crisp meringue.

Nutrition and macros by portion

The nutrition label shows one serving as written: 293 calories, 6g protein, 28g carbs, 21g fat.

The cherries and meringue provide most of the carbohydrates, while mascarpone contributes much of the fat. Yoghurt and mascarpone supply the protein. To balance the dessert, serve it after a meal with a lighter main course or alongside fresh fruit.

Why cherries work here

Drained cherries: using cherries from a jar makes this dessert quick to assemble and gives the purée a concentrated fruit flavour. Keep some whole for distinct bites and a colourful finish.

Mascarpone and yoghurt: mascarpone gives the cream body, while yoghurt lightens its richness with a gentle tang. The recipe uses yoghurt with 1.8% fat.

Getting a smooth cream

Firm mascarpone: it can be harder to combine than yoghurt, so use a hand mixer or stick blender as the method suggests. Mix until the cream is even, then add sweetener to taste.

Keep the meringue crunchy

Rough pieces: break the meringue by hand inside a freezer bag, leaving some larger chunks. They bring a crisp contrast to the soft cream and fruit.

Last-minute layering: meringue softens when it sits against the cream and purée. Assemble just before serving for the clearest difference in textures.

Layering and serving

Build the glasses: alternate cream, purée, whole cherries and meringue, repeating the layers two or three times depending on the glass size. Finish with cherries and meringue as directed.

Serve the glasses on their own as a dessert, or alongside coffee or tea. Individual portions make it easy to show off the layers.

What can be prepared ahead?

Separate components: prepare the cream, purée and reserved cherries in advance, then keep them chilled. Add the meringue and assemble the glasses shortly before serving so it does not lose its crunch.

Recipe notes & tips

• Drain the cherries well so the cream and layers do not become watery.
• Reserve the whole cherries before blending the rest.
• Use a mixer or stick blender to help work the firm mascarpone into the yoghurt.
• Keep the meringue pieces uneven and fairly large for extra crunch.
• Sweeten the cream gradually and taste as you go.
• Assemble the glasses shortly before serving.

Variations

• Use fresh cherries: pit and halve ripe cherries, then blend some for the purée.
• Try raspberries: replace the cherries with drained or fresh raspberries for a sharper fruit flavour.
• Add lemon: stir a little finely grated lemon zest into the cream for a citrus note.
• Change the yoghurt: use Greek-style yoghurt for a thicker cream.
• Add toasted nuts: scatter chopped toasted hazelnuts over the top just before serving.

Common mistakes to avoid

• Watery cherries: drain them thoroughly before setting some aside and blending the rest.
• Lumpy cream: use a hand mixer or stick blender to combine the firm mascarpone with the yoghurt.
• Over-crushed meringue: leave some larger pieces so the dessert has texture.
• Soft meringue: assemble close to serving time rather than letting the glasses stand.
• Missing whole cherries: reserve 100 g before puréeing the remaining 260 g.

How to store

Keep the cream, cherry purée and reserved cherries in separate covered containers in the fridge and assemble shortly before serving. Once layered, the dessert is best eaten straight away because the meringue softens; the assembled glasses are not suitable for reheating.

Frequently asked questions