Iced Berry Eton Mess

A Western New York adult twist on a classic British dessert.

By | May 31, 2017


  1. Pulse the frozen berries in a blender or food processor with the gin.
  2. Add a few drops of bitters to the cream and whip into firm peaks.
  3. Fold half of the crushed meringues into the whipped cream.
  4. Layer the berry mixture, whip mix, and remaining meringue in glasses and top with a few frozen berries and fresh mint leaves.

For a non-alcoholic version, substitute pomegranate or cranberry juice for the gin and orange or vanilla extract for the bitters.


Meringue Nests

Prep time: 10 minutes | Cook time: 1 hour 45 minutes | Preheat oven: 300 degrees (F)

4 large egg whites
1 1/3 cups extra fine granulated sugar (or blitz granulated sugar in a coffee or spice grinder until it is a super-fine consistency but not powdery)

Whisk the egg whites until they form soft peaks.  Add the sugar a spoonful at a time, whisking constantly.  The mixture is ready when it is forms stiff peaks and has a glossy finish.

Spoon small mounds onto a cookie sheet lined with wax paper.  Bake for 15 minutes at 300 degrees (F).  Lower the temperature to 225 degrees (F) and cook for another 1-1.5 hours until the meringues are crisp on the outside.  Remove the nests from the sheet and cool on a wire rack.


  • 2 cups fresh summer berries, frozen for 4-5 hours (blackberries, strawberries, raspberries or whatever is seasonally available)
  • 12 ounces heavy whipping cream
  • 6 meringue nests, crushed (see below for recipe)
  • 2 ounces dry gin (or sloe gin if you prefer something sweeter)
  • Fruit bitters of choice – I used blueberry
  • A few springs of mint for garnish
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