Easy roasted plum Eton mess with almonds

This easy roasted plum Eton mess recipe with almonds is a delicious dessert to make while plums are in peak season. The tartness of the fruit offsets the sweetness of the meringue and Eton mess is always a crowd-pleaser.

This twist on classic Eton mess is so easy to assemble using pre-made or store-bought meringues.

How to make Roast plum Eton Mess

Use ripe plus that are still a little firm for this recipe. They are tart, so adjust the amount of meringues you add to the dessert based on your sweet preferences or add a little more icing sugar to the cream. I think 120-140 grams is a good amount.

Roast the plums in advance and allow them to cool before assembling and serving. You can make these the day before and allow them to chill fully in the fridge. Cut them in half and sprinkle over brown sugar before roasting them for around 20 minutes.

Either make your own meringues before or buy good quality store-bought (preferably homemade style).

When you are ready to serve, whip the cream and assemble it. The dished-up Eton mess can be chilled in the fridge before serving but the meringues will soften with time in the fridge.

Whip the cream until a medium-firm peaks. Add the icing sugar and vanilla and whisk until combined.

Add the crushed-up meringues, and toasted almonds, and fold this through the cream mixture.

Cut the plums into small pieces and gently fold them with the juice through the cream and meringue. Reserve one of the plums to slice as garnish for the dessert (or use additional raw plum slices). 

Spoon this mixture into individual serving glasses and garnish with the plum slices and toasted almonds. Serve immediately or set aside in the fridge until you are ready.

A few of my other plum recipes:

Easy plum tarte tatin

The famous purple plum torte

Roast plum ice cream with cinnamon & bay

The best easy plum muffins

Plum & frangipane galette

Ottolenghi’s Louise cake with plum & coconut

More meringues:

Rose meringues with pistachio

Pink meringues with pomegranate syrup

Roasted plum Eton mess

A twist of a traditional Eton mess dessert using roasted plums instead of strawberries and toasted almonds to add another crunchy textural element.

Print Recipe

Prep Time:20 minutes mins

Cook Time:20 minutes mins

Ingredients

• 5 ripe plums still firm, laved
• 2 Tbsp brown sugar
• ½ tsp cinnamon optional
• 250 ml cream 1 cup
• 1 Tbsp icing sugar
• 1 tsp vanilla extract
• 40 gms toasted almond flakes or nibs + extra for decorating
• 120 – 140 gm meringues crumbled (approx. 6 medium)

Instructions

• Roast the plums in advance and allow to cool before assembling and serving.
• Preheat the oven to 180C/350F.
• Cut the plums in half and place on a small baking tray and sprinkle over the sugar and cinnamon.
• Bake for 18 – 20 minutes until starting to release their juices but still firm. Allow to cool completely in the fridge or freezer.
• Whip the cream until a medium-firm peaks. Add the icing sugar and vanilla and whisk until combined.
• Add the crushed up meringues, and toasted almonds and fold this through the cream mixture.
• Cut the plums into small pieces and gently fold them with the juice through the cream and meringue. Reserve one of the plums to slice as garnish for the dessert (or use raw plum slices).
• Spoon this mixture into individual serving glasses and garnish with the plum slices and toasted almonds. Serve immediately or set aside in the fridge until you are ready.

Notes

You can make all the elements for this dessert in advance and assemble them before serving or make them and allow them to chill for a short while in the fridge.

The crunchiness of the meringue will soften with time spent in the fridge.

It is better to combine all the well-chilled ingredients just before serving. 

BUY MY NEW eBOOK 

 Find me on Instagram & Pinterest