This pantry-friendly Eton mess, a classic British dessert, is one of my favorites. It’s made with light and crispy meringue pieces (either homemade or store-bought), softly whipped cream, and drizzled with a fruit compote.
In this case, I’ve topped my Eton mess with a blueberry and balsamic vinegar compote (and some crunchy pistachio nuts). I love how the tangy flavor of the vinegar really helps pop the flavor of the blueberries! And it also helps cut some of the sweetness of the meringues.
Blueberry Balsamic Eton Mess
Now, if you’re thinking this Eton mess sounds a lot like a deconstructed pavlova, you’d be right! It’s just like a pavlova but with less work.
All you need to make this no-fuss, gluten-free dessert are a few simple basic ingredients: egg whites, sugar, cream (or store-bought whipped cream), fruit, some high-quality balsamic vinegar, a lemon, and some pistachios.
Super easy, right?
Things to Know About Making Eton Mess:
Another thing I love about this dessert is that all the components can be made in advance. This makes it a perfect dessert for entertaining (when we can entertain again!).
- The meringues can be made and stored — cooled and in an airtight container — for up to two weeks. You can also use store-bought meringues.
- Homemade whipped cream will last in your refrigerator for 2-3 days (although it’s best eaten the day it’s made). You can also buy store-bought whipped cream for this recipe.
- And the blueberry balsamic compote? You can store it in the refrigerator in an airtight container for up to 1 week. And if you have any leftover — it also tastes great over ice cream!
One more thing to know about making this dessert. The meringues, which are just beaten egg whites and sugar, bake at low heat for about 2 hours. They then need cool in the oven with the door ajar for about another hour or so. So plan accordingly.
Helpful Equipment: Stand Mixer | Sheet Pans | Balsamic Vinegar
Looking for more easy, gluten-free desserts? Try this rich and creamy dairy-free chocolate pudding!
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Blueberry and Balsamic Eton Mess
- Yield: 10–12 1x
Description
This no-fuss Eton mess dessert is super easy to make with just a few pantry staples.
Ingredients
For the Meringues:
- 4 egg whites
- 1 cup sugar
For the Whipped Cream:
- 1 cup heavy cream
- 1 tablespoons sour cream (optional)
- 1 teaspoon vanilla extract
- 1 tablespoon sugar, or to taste
For the Blueberry Balsamic Compote:
- 2 cups fresh or frozen blueberries
- 1/4 cup sugar
- 1 1/2 tablespoons good-quality balsamic vinegar
- 1/2 teaspoon grated lemon zest
- 2 teaspoons fresh lemon juice (about 1/2 lemon)
Instructions
For the Meringues:
- Preheat the oven to 200 degrees. Line 2 baking sheets with parchment paper and set aside.
- Beat the egg whites in a stand mixer, or in a large bowl with an electric hand mixer, until soft peaks form, about 5-6 minutes.
- With the mixer running, gradually add the sugar until it’s incorporated.
- Continue to beat the egg whites until the whites are glossy and form stiff peaks, about 5-10 minutes.
- Spoon about 10-12 meringue disks onto your baking sheet. They should each be about 3-4 inches in diameter. They don’t have to be perfect — you’re going to break them up when you assemble the dessert.
- Bake until the meringues are crisp and dry on the outside and sound hollow when tapped on the bottom, about 1 1/2 to 2 hours.
- When the meringues are done baking, turn the oven off and let them cool in the oven with the door ajar for another 1-1 1/2 hours.
For the Whipped Cream:
- While the meringues are baking, make the whipped cream.
- Add all the ingredients to the bowl of a stand mixer (or into a large bowl if using a hand mixer) and beat together the ingredients until soft peaks form. Adjust the sweetness, if necessary, and put aside until ready to use.
For the Blueberry Balsamic Compote:
- For the compote, combine the blueberries and sugar in a medium saucepan and bring to a simmer over medium heat, making sure not to boil the mixture.
- As the berries start to break down, smash with a fork. Continue cooking until the sugar is completely dissolved and the juices have started to thicken, about 5 minutes.
- Add the balsamic vinegar and continue to simmer, stirring often, for about another 7 to 10 minutes.
- Remove from the heat and let cool for about 10 minutes. Then add the lemon zest and lemon juice and stir to incorporate.
- Set aside until ready to use.
To Assemble:
- When you are ready to serve, break each meringue into 2-3 pieces. Then layer the pieces into bowls or onto plates.
- Top the meringue pieces with dollops of whipped cream and a few spoons of the blueberry balsamic compote.
- Sprinkle with pistachios or nuts of your choice.