Eton mess

Eton mess

Melt-in-your-mouth meringue, a cheesecake lightly scented with lemon, and a deep berry sauce combined on a plate to create a decadent and delicious Eton Mess-inspired dessert, guaranteed to delight your diners. Recipe by Chef Heidi Heckmann.

Serves: 1


100g castor sugar
100g ground almonds
60g cake flour
70g butter
50g almond flour
2 egg white
A pinch of salt
150g castor sugar
2ml vanilla essence
food colouring
250g CARTE D'OR Cheesecake
450ml milk
5g lemon zest
200g berries
50ml CARTE D'OR Strawberry Flavour Sauce



For the white soil:

  1. Preheat the oven to 160°C. Melt the butter and mix with the rest of the ingredients until it resembles fine breadcrumbs. Spread the mixture evenly onto a baking tray and bake for 20 minutes, stirring the mixture every 5 minutes. Remove from the oven and set aside to cool.

For the meringue:

  1. Preheat the oven to 120°C.
  2. Line a baking sheet with parchment paper and spray with non-stick spray.
  3. Whisk the egg whites and salt until soft peak stage. While whisking on high, add the sugar a spoonful at a time.
  4. Add the vanilla essence and food colouring as required (optional) and whisk for 2 minutes.
  5. Spoon into a piping bag and pipe into desired shapes.
  6. Reduce the oven temperature to 90°C and bake for 1 hour 30 minutes. Remove and allow to cool.

For the cheesecake:

  1. Using an electric beater, whisk the CARTE D'OR Cheesecake mix and the milk on low speed for 1 minute, scraping down the sides of the bowl. Add the zest and whisk on high speed for 4–5 minutes. Pour into a piping bag and refrigerate until needed.

For the berries:

  1. Mix together the berries and CARTE D'OR Strawberry Flavour Sauce.

To plate:

  • Scatter the plate with white soil, pipe the cheesecake off-centre and garnish.


  1. Garnish with a drizzle of berries, a scatter of edible flowers, micro herbs and meringue.

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