Eton Mess

Serving size:8
Total Time:
Eton Mess

Named for the iconic English boarding school where it originated, the classic Eton Mess is a multitextured dessert featuring strawberries, meringue and whipped cream. For this modern version, add pink peppercorns to the meringue and cardamom to the whipped cream, and swap baked rhubarb compote for the fresh strawberries.

cardamom cream

  • 21/4 cup heavy cream
  • 1 tbsp sugar
  • 10 cardamom pods, cracked
  1. In a medium saucepan, combine the cream, sugar and cardamom and bring just to a simmer. Remove from the heat, cover and let stand for 1 hour. Strain the cream through a fine sieve into a large bowl. Cover and refrigerate for 4 hours.

    pink peppercorn meringue

    • 1/4 vanilla bean, split and seeds scraped
    • 1/2 cup superfine sugar
    • 21/2 tsp cornstarch
    • 3 large egg whites
    • pinch of kosher salt
    • 1 tbsp pink peppercorns, coarsely ground
    1. Preheat the oven to 200° and line a large baking sheet with parchment paper. In a small bowl, rub the vanilla seeds into the sugar and stir in the cornstarch. In a stand mixer fitted with the whisk, beat the egg whites with the salt at medium-high speed to soft peaks. Gradually beat in the vanilla sugar, then beat at high speed until the whites are stiff, about 3 minutes. Fold in the pink peppercorns.
    2. Spread the meringue on the prepared baking sheet in a 1/4-inch-thick layer. Bake in the center of the oven for about 2 hours and 30 minutes, until very lightly colored and crisp. Let cool completely, then break into bite-size pieces.

      rhubarb compote

      • 1/2 vanilla bean, split and seeds scraped
      • 3/4 cup sugar
      • 2 lb rhubarb, cut into 3/4-inch pieces
      • 1/4 cup Grand Marnier
      • 1/4 tsp kosher salt
      • cocoa nibs, for sprinkling
      1. Preheat the oven to 325°. In a 9-by-13-inch baking dish, rub the vanilla bean and seeds into the sugar. Add the rhubarb, Grand Marnier and salt and toss to coat. Let the rhubarb macerate for 15 minutes.
      2. Tightly cover the baking dish with foil and bake for 30 minutes, until the rhubarb is soft but not falling apart. Let cool slightly. Discard the vanilla bean.
      3. Drain the rhubarb in a sieve set over a medium saucepan. Bring the juices to a boil, then simmer over moderately high heat until syrupy, about 5 minutes. Fold the rhubarb into the syrup and let cool completely. Refrigerate the compote until slightly chilled, 45 minutes.
      4. Whip the cardamom cream at medium-high speed until firm peaks form.
      5. Layer the rhubarb compote, cardamom whipped cream and meringue on plates or in glasses. Sprinkle with cocoa nibs and serve.

      MAKE AHEAD: The meringue can be stored in an airtight container overnight. The rhubarb compote and unwhipped cardamom cream can be refrigerated separately for up to 2 days.

      America's Best Brunch Spots
      Best Chicken Dishes in the U.S.
      Best Ethnic Food in the U.S.
      Best Burgers in the U.S.
      America's Best Chocolate Chip Cookies

      Recipe Credit: Brandi Henderson
      Image Credit: Con Poulos