With layers of crispy meringue, vanilla whipped cream, raspberries, black cherries and topped with honey Cornflake clusters, this Raspberry Eton Mess has everything! A twist on a true British classic, this dessert is easy to make and perfect for all occasions.
Lou’s recipe overview
TASTE: Sweet, tangy and a little honey crunch
PROS: Absolutely no skill needed
CONS: Nope, can’t think of any
There are just some things in life that can’t be beaten, and the delicious combination of berries, meringue and cream is one of them. My summer berries meringue roulade hits the brief perfectly and so does this raspberry Eton mess.
The ‘Mess’ has all the elements of the perfect dessert, plus the most addictive Cornflake cluster brittle you’ll ever make. It’s an absolute riot of textures, sweetness and sharpness, and do you know what? That’s what makes it hands-down my most favourite and best dessert ever!
What is Eton mess?
First mentioned in print in 1893, it’s believed the dessert’s origins lay with the famous public school Eton College; hence the name. It’s also stated that Eton mess was first served at an annual cricket match between Eton and Harrow school.
During the 1930s, the dessert was made with mashed bananas and ice cream and meringue and strawberries were added later.
Strawberries have since become the most popular way to serve Eton Mess, but other types of summer fruit can be used; and raspberries are my one of my favourite swaps.
Ingredients and substitutions
Check out my shopping list for ingredients and equipment
This raspberry Eton mess dessert is made with simple ingredients. Here’s everything you’ll need to make this delicious dessert…
- Raspberries – Fresh or frozen work. I tend to keep frozen raspberries in the freezer and use those, especially if there’s some left over from the previous summer’s crop
- Black Cherries in Syrup – These Fabbri Amarena wild black cherries are absolutely and utterly the best ones you can get; it’s worth the little extra you pay for them but everything about them is amazing – the flavour, the syrup, everything. Highly recommended by Jamie Oliver. You can just use raspberries if you prefer
- Mini Meringues – If you’re looking for something really quick and easy, you can pick up mini meringues in the supermarket or if you’ve got time, why not try making your own and adapt my Christmas tree meringue recipe
- Double Cream or Heavy Cream
- Runny Honey
- Butter – Unsalted or salted will work here; use whatever you have in the kitchen
- Caster Sugar or Superfine Sugar
- Icing Sugar or Powdered Sugar
- Raspberry Jam – Optional
- Vanilla Extract
CONVERT TO CUPS: There is a cup conversion option in the recipe card to convert the ingredients. This is automatic and I can’t guarantee the accuracy. For best baking results, I recommend using digital scales and weighing the ingredients.
Make it gluten free
Eton mess is naturally gluten-free but as we’re adding the Cornflake clusters, you’ll want to make those gluten-free as well.
Swap out the regular Cornflakes for specifically gluten-free option such as Nestle’s Gluten Free Cornflakes. These are a firm favourite with my family who have a gluten-free/ coeliac diet.
Change up the fruit
The best thing about this dessert, aside from how easy it is, is that anything goes.
If raspberries and black cherries aren’t you’re thing, then how about switching them for a classic strawberries. Or maybe you’ll give blackberries a try for an autumn twist; you could even add a pinch of cinnamon to the whipped cream.
How to make raspberry eton mess
Full measurements and instructions can be found on the recipe card
This raspberry Eton mess is so easy to make! You can also skip the Cornflake clusters if you only want to assemble, but trust me they make this that bit more special. Here’s everything you have to do…
Making the Cornflake clusters
- Melt together the runny honey, butter and caster sugar in a large saucepan. Make sure everything is melted and combined
- Add the Cornflakes into the melted mixture and stir well, making sure the cereal is well-coated
- Pour the Cornflake mixture onto a lined baking sheet and spread out into an even layer with a rubber spatula
- Bake at 180C/ 350F for 10 minutes, then allow to cool before breaking up into clusters
TOP TIP: When making the Cornflake clusters try and use big flakes, usually at the top of the packet. Smaller pieces won’t give you those big crunchy clusters we’re looking for.
Assembling the Eton mess dessert
The main thing here is layer everything up with quantities that will fit your glasses and gives you an even spread of fruit, crunch and cream. Here’s what I do…
- Whip the double cream with the icing sugar and vanilla extract until it forms thick peaks
- Add a spoon of raspberry jam into the bottom of the glass, then top with a layer of Cornflake clusters
- Spoon over a layer of the whipped cream and add raspberries and black cherries on top
- Add a layer of crushed mini meringue on top of the fruit, then repeat the layers starting with more Cornflake clusters
- Finish off the top of the Eton mess will another spoon of whipped cream and add a mini meringue, raspberries and a large cluster to finish off
Tips for success
This is a super, super easy recipe and how it all comes together is completely down to you – do you want more cream, more fruit, more crunch – it’s your’s to make it as you want it. But, here are just a few of my top tips for making this the best ever…
- Use fresh Cornflakes if you can – If the cereal is older, the Cornflakes may be soft and when mixed together and baked, they won’t be as crispier and crunchy. Also you want to avoid using the end of the cereal packet as you’ll get lots of smaller pieces and powder which can end up mushy
- Make sure you whip the cream well – Make sure you take the cream to the thick but still spreadable stage. If it’s not whipped enough, when you add the layers, the ingredients will fall through the cream. If you over-whip the cream, it and become too thick and grainy. You’re looking for a thick but smooth texture
- Crush the meringues into chunks – Just like the Cornflakes, you don’t want smaller meringue pieces or powder as the moisture in the cream will cause them to dissolve
FAQs about raspberry Eton mess
Depending on how big your dessert glasses are, the recipe will make between 4-6 servings.
The desserts must be kept chilled in the fridge as they contain fresh whipped cream.
Once assembled, they are best eaten straight away for the crispiest meringue and Cornflake clusters.
If you want to make the dessert in advance, prepare everything you need individually and place in air-tight containers and keep in the fridge, assembling the Eton Mess when you’re ready to serve.
If you assemble the Eton Mess in advance, the moisture from the cream and will soften the meringue and Cornflake cluster and you’ll loose that crispness.
I really don’t recommend freezing the Eton Mess as it will not defrost properly and the cream will split. For the best results, always make this dessert fresh.
You can prepare the fruit and Cornflake clusters and freeze those in air-tight containers, or any leftovers; but the meringue and cream are best made when needed.
Raspberry Eton Mess
- 50 g Butter Unsalted or Slightly Salted
- 50 g Caster Sugar or Superfine Sugar
- 1 tbsp Runny Honey
- 100 g Cornflakes or Gluten-free Cornflakes
- 300 ml Double Cream or Heavy Cream
- 50 g Icing Sugar or Powdered Sugar
- 1 tsp Vanilla Extract
- 200 g Raspberries Fresh or Frozen
- 50 g Black Cherries in Syrup
- 50 g Mini Meringues Crushed
- 25 g Raspberry Jam
- To make the Cornflake clusters: Preheat the oven to 180C/ 350F and line a large baking sheet with baking parchment.
- In a large saucepan add the butter, runny honey and caster sugar. Place over a medium heat and stir regularly until all the ingredients have melted and are well mixed together. Alternatively place the ingredients in a large microwave-save bowl and heat in 30 seconds blasts until melted.50 g Butter, 50 g Caster Sugar, 1 tbsp Runny Honey
- Add the Cornflakes to the butter mixture and stir together with a rubber spatula, ensuring that everything is well-combined and all the Cornflakes are coated.100 g Cornflakes
- Pour the Cornflake mixture on the lined baking sheet and spread out to an even layer with a rubber spatula.
- Bake for 10 minutes at 180C/ 350F until golden.
- Allow to completely cool on the baking sheet then break up into cluster pieces.
- To make the whipped cream: Add the double cream, icing sugar and vanilla extract into a large bowl. Using a handheld mixer, whip the cream until it forms smooth, thick peaks. It should be easily spreadable but hold its shape. Alternatively use a stand mixer with the balloon attachment.300 ml Double Cream, 50 g Icing Sugar, 1 tsp Vanilla Extract
- To assemble the Eton mess: Spoon a small layer of raspberry jam into the bottom of each dessert glass.25 g Raspberry Jam
- Add a layer of Cornflake clusters. Use smaller clusters for the base of the dessert.
- Spoon over a layer of whipped cream. If you want to get an even layer, use a piping bag filled with the whipped cream and a nozzle, but a spoon works perfectly.
- Add a layer of raspberries and black cherries, adding some of the black cherry syrup as well.200 g Raspberries, 50 g Black Cherries in Syrup
- Top off with pieces of crushed meringue50 g Mini Meringues
- Repeated the layers, starting from the Cornflake cluster layer, until you have at least 2 layers or your glass is full; depending on how big you want to make the dessert.
- Finish off the top of the Eton mess will another spoon of the whipped cream and add a mini meringue, raspberries and a large Cornflake cluster.
- For best results, serve immediately and enjoy.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.