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Featuring layers of cinnamon meringue, apple compote, ginger whipped cream, and fresh pears, this autumn-inspired twist on the traditional British Eton mess recipe is one of my favorite desserts for fall.
Why Make This Eton Mess Recipe?
I love this autumn-inspired Eton Mess because it captures some of my favorite flavors: apples, pears, and ginger, plus warm autumn spices like nutmeg and cinnamon. The cinnamon meringue adds a crunchy element which pairs beautifully with the ginger-infused whipped cream, and the combination of fresh pears and spiced apple compote gives this classic dessert a unique seasonal spin.
For a modern spin on a British classic, I suggest giving this Eton mess recipe a try. Although it is slightly time-consuming, it’s easy to prepare (and can be assembled in any kind of jars or glasses—I used cheap wine glasses from IKEA) and makes a light, yet seasonally appropriate dessert perfect for capping off a dinner party or a weeknight meal.
What is Eton Mess?
Reminiscent of a parfait, this traditional British dessert includes layers whipped cream, crisp meringue, and sweet, ripe summer strawberries. It’s said that Eton Mess has its roots at England’s Eton College, where it’s been a staple at the annual cricket match against Harrow since the late 19th century.
Made with easy-to-find ingredients (you probably already have many of them on hand), my autumn-inspired Eton Mess is incredibly simple to prepare. It does require a bit of a time commitment—you’ll need time for the meringues to bake and cool; time to infuse and chill the ginger whipping cream; and time to make and cool the apple compote, plus additional time for assembly—but it’s well worth the extra effort.
While it’s possible to take a few shortcuts (I’ve included some tips below), I think this Eton mess recipe is at its best when you take the time to make each of the components from scratch.
Ingredients for Preparing this Autumn Inspired Eton Mess Recipe
To make this autumn-inspired Eton mess recipe, you’ll need the following ingredients:
- For the cinnamon meringue cookies – You’ll need two large egg whites, 105 grams (1/2 cup) of granulated or caster sugar, and a teaspoon of ground cinnamon.
- For the ginger whipped cream – You’ll need fresh ginger (about 100 grams, cut into 1/4-inch thick slices—don’t bother to peel!), whipping cream (heavy cream if you’re in the US) and a tablespoon or two of confectioner’s sugar, to sweeten.
- For the apple compote – The compote requires two medium apples (I like Granny Smith), plus granulated sugar, unsalted butter, and ground cinnamon, ground ginger, and ground nutmeg. If you’re a cardamom fan like me, you can also add 1/2 teaspoon ground cardamom to the mix.
- To assemble the Eton mess – You’ll need about three medium pears, plus your favorite garnishes: toasted chopped pecans, crushed ginger biscuits, chopped candied ginger, ground cinnamon, or even a whole cinnamon stick!
How to Make Eton Mess
To make this autumn-inspired twist on the classic Eton mess, start by preparing cinnamon meringues. First, use a hand or stand mixer to beat egg whites with sugar until stiff peaks form. Add the ground cinnamon, transfer the meringue to a piping bag fitted with a star tip, and pipe on a parchment-lined tray. Bake at 110° C (230° F) oven for one hour, then turn off the oven and allow cookies to cool in oven for one hour more.
Next, infuse fresh ginger into cream by warming then allowing it to steep on the stovetop. Pass the cream through a fine mesh strainer to remove the ginger, refrigerate until nice and cold, and whip just before assembling the parfaits.
Prepare the homemade apple compote by simmering diced apples with butter, sugar, and spices until the apples soften. Cool the compote until you’re ready to assemble the Eton mess.
To assemble, layer crushed pieces of cinnamon meringue, diced fresh pears, ginger whipped cream, and spiced apple compote in glasses or jars. Finish with a final dollop of whipped cream, a sprinkling of chopped pecans or crushed ginger biscuits, a few pieces of chopped candied ginger, and a whole cinnamon meringue cookie.
Eton Mess Recipe Tips and Tricks
- To asssemble your Eton mess, you will need individual glasses of some kind. I used 4-inch tall stemless wine glasses, but any similarly-sized glass jars, cups, or drinking glasses will work.
- Do not assemble your Eton Mess too far in advance. If you do this, the moisture from the cream and fruit will turn the cinnamon meringue cookies into mush.
- As a shortcut, you can substitute store-bought meringue nests or vanilla meringues for the cinnamon meringue cookies.
- Don’t use canned whipped cream for this recipe. It’s not very stable, and there is no way to infuse it with the fresh ginger.
Make-Ahead and Storage Suggestions
The cinnamon meringues require about 1 hour to bake, and another 1-2 hours to cool. I suggest baking the meringues the night before, then turning off the oven and allowing the piped cookies to cool overnight.
You can prepare the apple compote up to 24 hours in advance. Transfer the compote to an airtight container and refrigerate until you’re ready to assemble the parfaits.
You can infuse and chill the whipping cream up to 24 hours in advance.
Other Eton mess recipes you might enjoy:
Classic Eton Mess
Triple Berry Eton Mess with Chocolate Meringue
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Eton Mess Recipe with Cinnamon and Pears
- Total Time: 3 1/2 - 4 hours
- Yield: 4 parfaits 1x
Description
An autumn-inspired Eton mess recipe featuring layers of cinnamon meringue, apple compote, ginger whipped cream, and fresh pears.
Ingredients
Cinnamon Meringue:
2 large egg whites (about 90 grams), at room temperature
105 grams (1/2 cup) granulated sugar
1 teaspoon ground cinnamon
Ginger Whipped Cream:
100 grams fresh ginger, cut into 1/4-inch thick slices (about 3/4 cup sliced ginger)
275 milliliters (1 1/4 cups) whipping cream, plus more for topping up
15 grams (1 tablespoon) confectioner’s sugar
Apple Compote:
2 medium apples, cored and diced
55 grams granulated sugar (1/4 cup)
30 grams unsalted butter, softened (2 tablespoons)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Assembly:
200 grams fresh pears, cored and diced (1 1/2 cups diced pears, or about 3 medium pears)
Toasted chopped pecans or crushed ginger biscuits, to garnish
Chopped candied ginger, to garnish
Instructions
Cinnamon Meringue:
Preheat oven to 110° C / 230° F. Line a baking tray with parchment or a silicone baking mat. Fit a disposable piping bag with a star piping tip, and set aside until ready to use.
Add egg whites to a large mixing bowl or the bowl of a stand mixer. Whip to soft peaks.
Gradually add sugar, continuing to whip on medium-high speed until the mixture is thick and glossy, and stiff peaks form.
Mix in the ground cinnamon.
Transfer meringue mixture to piping bag fitted with star tip. Pipe onto prepared tray.
Bake in preheated oven for one hour. Without opening the door, turn off the oven and allow cookies to cool in oven for one hour more.
Ginger Whipped Cream:
Add the cream and ginger to a medium saucepan. Simmer over low heat for 5 minutes. (Do not boil.) Remove from heat, cover, and allow ginger to steep for 30 minutes.
Pass through a fine mesh strainer to remove the ginger. Reweigh cream to 240 milliliters (1 cup), topping up with extra cream as needed. Refrigerate until ready to use.
Apple Compote:
In a medium saucepan, stir together the diced apples, sugar, butter, and spices.
Bring to a gentle simmer over medium-low heat. Continue simmering, stirring occasionally, until apples break down and turn mushy. Remove from heat.
Transfer compote to a bowl. Set aside and allow to cool to room temperature, then cover and refrigerate until ready to use.
Assembly:
Add chilled, ginger-infused cream to a large mixing bowl or the bowl of a stand mixer. Whip on medium-high speed until soft peaks form. Mix in the confectioner’s sugar.
In parfait glasses or stemless wine glasses, layer whipped cream, crushed meringue cookies, apple compote, and diced pears.
Top with additional whipped cream. Garnish with chopped pecans and candied ginger.
Serve immediately.
- Category: Custards and Puddings
- Method: Oven + Stovetop
