A winter dessert recipe, Ginger and Blackberry Eton Mess recipe!
Simply gorgeous, this winter trifle dessert version of an Eton Mess recipe is layered with spicy ginger, the sweet tartness of blackberries, and crunchy bits of crushed meringues then topped off with brandy whipped cream.
What is Eton Mess?
Eton Mess (trifle) is an English dessert that has been on menus since the late 19th-century. Some say it’s when a frisky pushed around a pavlova, messing it all up. It is traditionally served with strawberries, whipped cream, and crushed pavlova. It is served every year at Eton College (hence the desserts name) during their annual cricket match with Harrow School.
Can I prepare Eton Mess trifle in advance?
Short answer, not really. Long answer, it is best if you prep the ingredients as close to serving as possible. Although, you can make the meringues up to 2 – 3 days ahead of time. Several hours before serving you can prep the fruits and the whipped cream, keeping them refrigerated until serving. Try to assemble the dessert, which only takes a few minutes, as close to serving as possible, otherwise, the meringues will soften too much.
Other winter dessert recipes to try:
- Winter Pavlova, a beautifully flavored dessert that is also stunning to serve. This Pavlova would be wonderful and easily turned into an Eton Mess trifle dessert!
- Everything Cookies, literally everything goes in these amazing cookies and they are also perfect for a cookie exchange party.
- Cranberry Cream Cheese Babka, a sweet bread that also makes a gorgeous gift to give.
- Cranberry Olive Oil Cake, a wonderful cake made with cornmeal to give it a wonderful texture and is lovely to serve during the holidays.
- Albeit not a dessert, I wanted to throw in this stunning Pomegranate Daisy Cocktail, which can happily be referred to as a dessert any day and would be perfect served right along with this ginger blackberry Eton mess trifle dessert recipe.
How to make Eton Mess
- A handful of mini meringue cookies per serving, crumbled
- Quick blackberry jam sauce
- Fresh blackberries, about a handful per serving
- Brandy whipped cream
- Gingersnap cookies, just a few per serving
Quick Blackberry Jam Sauce:
- 2 lbs blackberries
- 1/2 cup sugar
Brandy Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons brandy
- 1 1/2 tablespoons sugar
- Put the blackberries in a medium saucepan along with the sugar over medium-high heat., stirring occasionally, cook until the sugar is dissolved and the berries start to break up with a jammy texture, about 10 minutes. Remove from heat and set aside to cool.
- To make the whipped cream, in a stand mixer with a balloon whisk or you can use a handheld mixer, beat the whipping cream, brandy, and sugar together until soft peaks form. Cover and chill for up to 6 hours.
- To assemble the dessert: start to layer with the crumbled meringues, followed by layers of the blackberry jam sauce, brandy whipped cream and crushed gingersnap cookies. Repeat the layers a total of 2 to 3 times finishing with dusting the whipped cream with crushed gingersnap cookies and a few fresh blackberries as desired.
Assemble this dessert as close to serving as possible, so the meringues don't soften too much.
Meringues can be made up to 3 days in advance.
You can substitute the brandy for 1 teaspoon of brandy flavoring if preferred to make it kid-friendly.
Want extra brandy flavor? Add a splash of brandy to the quick blackberry jam sauce, plus you can soak the blackberries in brandy before making the jam for added flavor.
If preferred, you can create this dessert in one large trifle dish instead of individual serving glasses.
NOTE: the amounts of ingredients used for the layers will vary depending on the serving dish and personal preference. ENJOY!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 360 Total Fat: 16g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 46mg Sodium: 121mg Carbohydrates: 48g Net Carbohydrates: 0g Fiber: 9g Sugar: 38g Sugar Alcohols: 0g Protein: 4g
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.