Easter Eton Mess

Ingredients

• 375 ml (1.5 cups)water
• 125 ml (0.5 cup)caster sugar
• 5 ml (1 tsp)vanilla bean paste or vanilla essence
• 1 bunchrhubarb, chopped into 5 cm lengths
• 375 ml (1.5 cups)thickened cream
• 62.5 ml (0.25 cup)caster sugar, extra
• 375 ml (1.5 cups)NESTLÉ BAKERS’ CHOICE White Melts, melted
• 1 punnetraspberries
• 100 gmeringues, crushed
• 12white chocolate Easter eggs, halved

Instructions

1. 1

   Poach the rhubarb

   In a medium saucepan, combine the water, caster sugar and vanilla, then bring to the boil. Add the rhubarb and cook for 10 minutes, or until softened. Drain and reserve the rhubarb.

2. 2

   Whip the cream

   Using an electric mixer, beat the cream with the extra sugar until thickened.

3. 3

   Layer and serve

   In eight brandy balloons, layer the rhubarb, cream, melted NESTLÉ white melts, raspberries, crushed meringues and Easter eggs in turn. Serve immediately.

What is Eton mess?

Eton mess is a British dessert traditionally made by combining strawberries, cream and broken meringue. Its name and familiar mix of fruit, cream and crisp meringue make it a relaxed alternative to a carefully assembled layered pudding.

This Easter version swaps in poached rhubarb and raspberries, then adds melted white chocolate and chocolate eggs. The tart fruit helps balance the rich cream and sweet additions.

Nutrition and macros by portion

The nutrition label shows one serving as written: 469 calories, 4g protein, 56g carbs, 26g fat.

The meringues and added sugars provide much of the carbohydrate, while the cream and white chocolate contribute much of the fat. Rhubarb and raspberries add fruit to each serving; pair a glass with a lighter main course if you want a more balanced meal.

Poaching the rhubarb

Cut lengths: The recipe calls for rhubarb in 5 cm pieces, which soften in the 10-minute poach while remaining easy to portion into glasses.

Check the texture: Cook until softened, as directed, and drain before layering. Keep the pieces intact where possible so they show up clearly in each serving.

Whipping the cream

Watch the beaters: Beat the thickened cream with the extra caster sugar until it thickens, then stop. Over-whipping can make cream grainy and harder to layer smoothly.

Keep it cool: Chilled cream generally whips more readily, so take it from the fridge just before mixing.

Building the layers

Alternate the components: The method layers rhubarb, cream, melted white chocolate, raspberries, meringue and Easter eggs in eight brandy balloons. Distribute each ingredient across the glasses as you go.

Melted chocolate: Let it flow between the layers as you assemble, rather than trying to spread it over a thick layer of cream.

Keeping the textures

Meringue timing: Crushed meringue softens when it sits against cream and fruit. Assemble just before serving to keep more of its crisp texture.

Fruit balance: Rhubarb and raspberries bring a tart note to the sweet cream, chocolate and meringue. Include some of each in every glass for a balanced mouthful.

Serving the dessert

Individual glasses make the layers easy to see and help divide the recipe into eight portions. Brandy balloons are specified, but another glass with enough room for the layers can also be used.

Serve immediately after assembly, as the recipe directs. The dessert needs no further cooking once the rhubarb and cream are prepared.

What to serve alongside

The dessert is rich and sweet, so it works well after a simple main course. If serving other desserts, offer small portions so guests can choose how much to have.

Recipe notes & tips

• Chop the rhubarb into even 5 cm lengths so it softens at a similar rate.
• Set out eight serving glasses before assembling so the layers can be divided as you go.
• Drain the rhubarb well to avoid excess liquid collecting at the bottom of the glasses.
• Melt the white chocolate before you start layering, as the assembly is quick.
• Crush the meringues shortly before use to retain as much crunch as possible.
• Serve the glasses as soon as they are assembled.

Variations

• Use strawberries: Replace some or all of the raspberries with strawberries.
• Change the fruit: Try another tart fruit in place of the raspberries.
• Add citrus: Add a little finely grated orange zest to the cream for a fragrant note.
• Make smaller servings: Divide the layers among more, smaller glasses.
• Skip the Easter eggs: Leave them out for a version suited to another time of year.

Common mistakes to avoid

• Overcooking the rhubarb: Check it at 10 minutes and stop once softened so the pieces hold their shape.
• Leaving excess poaching liquid: Drain the rhubarb well before adding it to the glasses.
• Over-whipping the cream: Stop when it has thickened to avoid a grainy texture.
• Assembling too early: Add the layers just before serving to help the meringue stay crisp.
• Uneven portions: Divide each ingredient across all eight glasses as you build the layers.

How to store

This dessert is best served immediately because the meringue softens after assembly. If preparing ahead, keep the poached rhubarb and whipped cream covered separately in the fridge, and assemble with the remaining ingredients just before serving.

Frequently asked questions