This fabulously easy Christmas Eton Mess is meant to remove some stress from entertaining this holiday season by giving one of the most famous English desserts a quick festive make over. And all you need is 5 ingredients.
All the ingredients of a traditional Eton Mess is there, berries, meringue and whipped cream. The Christmas part comes in by roughly chopping or breaking a few of those white Ferrero Raffaello truffles into the mix and serving the Christmas Eton Mess with a reserved truffle on top. The crunchy almonds, white chocolate and desiccated coconut is a brilliant combination with the berries and cream. It’s pretty, could not be easier and it is such a delicious dessert – especially if you are spending Christmas and New Year in a warmer climate.
Of course the options for a multitude of variations is endless. Swap out the raspberries with cherries if they are in season and do play around with the chocolate but look for something with crunch and texture. Any chocolate with a biscuit or nuts filling will work or go for something like chocolate coated almonds or peanut. I love peanut brittle and that could be a delicious combination too. And when Easter comes around, smash some speckled eggs in there.
I tend to find all the cream a bit too rich and regularly replace it with a thick double cream yoghurt when making an Eton Mess. Add a splash of vanilla extract – here is my recipe for homemade vanilla extract – for a delicious extra layer of flavour.
I hope you enjoy this recipe for a Christmas Eton Mess. Once you’ve made the recipe, please share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.
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Christmas Eton Mess
Ingredients
- 600 ml whipping or double cream
- 1 tsp vanilla extract
- 250 g fresh raspberries
- 6 large meringues or nests
- 230 g pack Ferrero Confetteria Raffaello truffles unwrapped
Instructions
- Beat the cream with the vanilla extract in a bowl until soft peaks form
- Place half the raspberries in a small bowl and crush with a fork
- Spoon the crushed raspberries on top of the cream
- Crumble the meringues on top of the raspberries and cream
- Crush 10 of the Raffaello truffles on top of the meringues
- Use a spatula and gently fold everything together - do not over mix - you want it “messy”
- Spoon the cream mixture into 6 glasses or bowls
- Decorate with the rest of the raspberries and a few of the Raffaello truffles
- Serve
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