Eton Mess with Cherry Compote

A classic Eton Mess made with whipped cream, crisp meringue, and homemade cherry compote. An easy, elegant dessert for any occasion.

Eton Mess may be a classic British dessert, but it has a special spot in our hearts here. Why? Because it is basically a smashed pavlova, or if we want to sound a little posh, a deconstructed pavlova.

So whenever that pavlova craving hits and you do not have two to three hours to spare, Eton Mess is your answer. But if you have time, make my impressive Pavlova Wreath

It is one of the easiest and most satisfying desserts to make. It looks pretty, feels indulgent, and is impressive enough to serve at Christmas, Valentine’s Day, or even just when you feel like treating yourself.

The best part is how versatile it is. You can pair it with your favourite fruits, and this version is made with my easy Cherry Compote. Honestly, it is heaven in a glass, with layers of rich whipped cream, crisp meringue, and plump, juicy cherries.

I know strawberries are the most popular fruit served with Eton Mess, and I have you covered there too. My Strawberry Compote is just as easy and just as delicious.

What makes this recipe completely hassle-free is using store-bought meringue. When I first made this, I wondered if it was worth making my own. Honestly? It is not. That is the beauty of Eton Mess. Store-bought meringue is convenient and still delivers a dessert that feels special!

And if compote is not your thing, you can easily serve this with fresh fruit instead for a lighter, less sweet option. Mangoes would be beautiful or even lychees. What would you choose?

Why you’ll love this Eton Mess

Quick and easy to make

This dessert comes together in minutes and is perfect when you want something impressive without spending hours in the kitchen.

All the flavours of pavlova without the wait

You get that classic pavlova combination of cream, meringue, and fruit, without the long baking time.

Perfect for any occasion

Elegant enough for Christmas and Valentine’s Day, yet easy enough to make just because.

Customisable with your favourite fruit

Use cherry compote, strawberry compote, or fresh fruit to make it your own.

No baking required

Using store-bought meringue makes this recipe completely hassle-free.

Looks beautiful, tastes even better

Layered in glasses, this Eton Mess is as pretty as it is delicious.

Ingredients you’ll need

Cherry Compote

You will need a batch of my Cherry Compote recipe for this Eton Mess. The recipe makes approximately 1½ cups of compote, but you will not need to use it all for this dessert. Any leftover compote can be frozen and enjoyed later on pancakes, waffles, or ice cream.

Thickened Cream

In Australia, thickened cream contains around 35% fat and includes added thickeners such as gelatine. You can substitute thickened cream with heavy cream or whipping cream.

Icing Sugar

Also known as powdered or confectioners’ sugar, icing sugar is much finer than granulated or caster sugar and dissolves easily into cream.

Store-bought Meringue

I used store-bought meringue nests from my local supermarket. You can also find them at some bakeries, or substitute with store-bought meringue kisses. If you prefer, you can make your own meringue, but store-bought works beautifully here.

How to make Eton Mess

1. Prepare a batch of Cherry Compote, and allow it to cool completely before assembling the dessert.

2. Use a rolling pin or your hands to break the meringue gently into small pieces.

3. Whip the cream with the icing sugar and vanilla extract until you reach your preferred consistency; soft, medium, or firm peaks all work beautifully for Eton Mess.

4. Using glasses that hold around 1 to 1.5 cups, assemble the Eton Mess by layering the cherry compote, whipped cream, and meringue. Repeat this order until the glass is filled to the top.

5. Optional: Finish by decorating with fresh cherries and a few mint leaves.

Tips for perfect Eton Mess

Use fresh crisp meringue

Make sure the meringue is nice and crisp so it adds crunch and does not soften too quickly when layered with cream.

Whip the cream to how you like it

Soft to medium peaks work best for Eton Mess if you like a light dessert. I like mine medium to firm peaks, which makes the dessert a little richer.

Let the compote cool completely

Always allow the cherry compote to cool before assembling. Warm compote will melt the cream and soften the meringue too quickly. For quick cooling, you can chill the compote in the fridge for one to two hours.

Layer just before serving

For the best contrast of textures, assemble the Eton Mess just before serving. This keeps the meringue crisp and the layers clearly defined.

Balance the flavours

Taste your compote and cream before assembling to make sure you are happy with the flavours.

Use clear glasses

Serving Eton Mess in clear glasses shows off the beautiful layers and makes the dessert feel extra special.

Variations you can try

Fresh fruit

Skip the compote and use fresh fruit instead for a lighter, less sweet version. Strawberries, raspberries, mangoes, peaches, or berries all work beautifully.

Muddled fruit with sugar

Lightly muddle fresh fruit with a little sugar to release the juices. This creates a quick, syrupy fruit layer without making a full compote.

Different fruit compote

Swap the cherry compote for other fruit compotes such as strawberry, raspberry, blueberry, or mixed berry. Use whatever is in season or already in your fridge. You could even use lemon curd!

Add marshmallows for a chewy texture

This is my husband’s favourite! For a more pavlova-like experience, add small pieces of marshmallow. This gives a soft, chewy contrast alongside the crisp meringue and cream.

Chocolate twist

For a sweeter and indulgent dessert, add shaved chocolate or a drizzle of chocolate sauce between the layers for a richer dessert.

Citrus lift

Add a little finely grated lemon or orange zest to the cream for a bright flavour.

Storage

Storage: Eton Mess is best enjoyed immediately after assembling. Once the cream, fruit, and meringue are layered together, the meringue will begin to soften and dissolve. This makes the dessert sweeter and denser over time, and the layers lose their texture.

For the best flavour and crunch, assemble and serve straight away.

Frequently Asked Questions

How can I make Eton Mess less sweet?

You can reduce the sweetness of Eton mess by using fresh fruit or muddled fruit with a small amount of sugar. If you still want to use compote, add more lemon juice to balance the sweetness. The icing sugar can also be reduced or even omitted when whipping the cream.

Can I use light or reduced-fat cream?

No, it’s best to use full-fat cream as it won’t whip as nicely or hold structure properly.

Can I use store-bought compote instead of homemade?

Yes, you can. Just be mindful of the quality and sweetness, as store-bought compotes can be much sweeter. You may want to use less of it or balance it with extra cream or fresh fruit.

Can I make Eton Mess ahead of time?

No, Eton Mess is at its best when freshly assembled. If left too long, the meringue naturally softens into the cream, changing both the texture and overall balance of the dessert.

Can I prepare anything in advance?

Yes. You can prepare the cherry compote ahead of time and store it in the fridge or freezer. The cream can also be whipped shortly before serving, then everything assembled at the last minute.

What type of meringue works best?

Crisp meringue nests or kisses work best, as they add crunch and structure to the dessert.

Why has my Eton Mess become watery?

This usually happens when it sits for too long. The meringue absorbs moisture from the cream and fruit, causing it to break down.

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Nutrition Information

Nutrition information is estimated using a third-party calculator and should be used as a guide only.

Australian Measurements

All measurements on this website use Australian standard cups and spoons. For conversion details, see my Australian Cooking Measurements page.

I’d love your feedback!

If you made this recipe, please leave a star rating and comment below; it really supports my blog and helps others find the recipe. Your email address is required to comment (to prevent spam) but will not be published. If you share your dish on Instagram, don’t forget to tag me. I’d love to see it! @3catsfoodie

Cheers – Cat T