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Black forest Eton mess
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Indulgent dessert: Black forest Eton mess.
Ingredients:
  • 680g jar pitted morello cherries
  • 55g caster sugar
  • 150g dark chocolate, chopped
  • 300ml thickened cream
  • 24.00 gm icing sugar, sifted
  • 40.00 ml kirsch (see notes)
  • 6 store-bought meringue nests
Instructions:
  • Separate the cherries from the juice, keeping both.
  • Combine the cherry juice and caster sugar in a saucepan over gentle heat, stirring consistently until the sugar is fully dissolved.
  • Turn up the heat to medium-high and let it simmer for 4-5 minutes until the mixture has reduced to approximately 1 cup (250ml). Take it off the heat, then mix in the chocolate and stir until the sauce is velvety. Allow it to cool.
  • Whisk together the cream and icing sugar in a bowl until soft peaks form, then gently fold in the kirsch. Set aside.
  • Crumble the meringues gently. Layer half of the meringue crumbs in 8 serving glasses, followed by half of the whipped cream and cherries. Repeat the layers, then generously drizzle the chocolate cherry sauce on top before serving right away.

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