If you adore classic British desserts but crave a fresh twist, then this Roasted Plum Eton Mess with Toasted Almonds Recipe is here to wow your taste buds. Imagine succulent roasted plums bringing warmth and seasonal sweetness, paired with the delightful crunch of toasted almonds, all folded into clouds of whipped cream and crisp meringues. This dessert blends familiar textures with exciting flavors, making it a perfect treat to impress friends or savor any time you want a comforting yet sophisticated finish to your meal.
Ingredients You’ll Need
The magic of this dessert lies in its simplicity and how each ingredient plays an essential role. Every component—from the juicy plums to the toasted almonds—brings a layer of flavor, texture, or color that makes this Roasted Plum Eton Mess with Toasted Almonds Recipe truly irresistible.
- 5 ripe but firm plums: The star fruit that roasts to soften and intensify its natural sweetness.
- 2 tablespoons brown sugar: Adds caramelized richness during roasting.
- ½ teaspoon cinnamon (optional): Offers a subtle spice note that complements the plums beautifully.
- 250 ml cream (1 cup): Creates the silky base that holds the dessert together.
- 1 tablespoon icing sugar: Sweetens the whipped cream gently without graininess.
- 1 teaspoon vanilla extract: Brings warmth and depth to the cream.
- 40 grams toasted almond flakes or nibs (+ extra for decorating): Adds irresistible crunch and a nutty aroma.
- 120-140 grams crumbled meringues (about 6 medium): Provides sweetness and an airy texture, key to any Eton mess.
How to Make Roasted Plum Eton Mess with Toasted Almonds Recipe
Step 1: Roast the Plums
Start by preheating your oven to 180°C (350°F). Slice your plums in half and arrange them cut-side up on a small baking tray. Sprinkle the brown sugar evenly over the fruit, and if you like, add a dusting of cinnamon for an extra layer of flavor. Roast the plums for about 18 to 20 minutes until they begin to release their juicy goodness but still hold some firmness. Once baked, cool the plums completely—either in the fridge or briefly in the freezer—to ensure they’re perfect for the next step.
Step 2: Whip the Cream
While the plums chill, whip your cream in a large bowl until you see medium-firm peaks forming. This means the cream holds its shape but still feels soft and luscious. Then, gently mix in the icing sugar and vanilla extract to add sweetness and aromatic warmth. This whipped mixture is the creamy heart of your dessert, balancing the fruit and crunchy elements perfectly.
Step 3: Fold in Meringues and Almonds
Now take your crumbled meringues and toasted almond flakes, and carefully fold them into the whipped cream. The goal is to incorporate without breaking the fluffiness of the cream, so a light hand works best here. This step infuses texture and sweet crunch that will contrast beautifully with the softness of the roasted plums.
Step 4: Add Roasted Plums to the Mixture
Chop the cooled plums into bite-sized pieces and fold them along with their juices gently into the cream and meringue mix. Be sure to reserve one plum to slice for garnishing your dessert later. This gentle folding preserves the juicy plums while distributing their richness throughout the cream, ensuring every spoonful bursts with flavor.
Step 5: Assemble and Serve
Spoon your luscious mixture into pretty individual serving glasses or bowls. Top with reserved plum slices and a sprinkle of extra toasted almonds for a dazzling finish. Serve immediately for the freshest crunch or chill for a short time if you prefer a cooler dessert—the choice is yours!
How to Serve Roasted Plum Eton Mess with Toasted Almonds Recipe
Garnishes
Simple yet elegant garnishes elevate this dessert beautifully. Try thin slices of fresh or roasted plum and a final sprinkle of toasted almond flakes for that inviting nutty crunch. If you want to get playful, a light drizzle of honey or a dusting of cinnamon on top can add visual appeal as well as complementary flavors.
Side Dishes
This Roasted Plum Eton Mess with Toasted Almonds Recipe pairs wonderfully with a rich cup of black tea or a crisp glass of dessert wine. If you’re serving this as part of a meal, lighter main courses like grilled chicken or fish work well to keep the focus on this decadent, fruity finale.
Creative Ways to Present
Feel free to dress up your dessert by layering the mixture in mason jars for a picnic, or using stemmed glasses to add a touch of elegance. Try serving alongside a crisp biscuit or a shortbread cookie for extra texture contrast. Presentation is all about fun, so let your imagination play with colors and layers!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Roasted Plum Eton Mess with Toasted Almonds Recipe, store them in an airtight container in the fridge. Keep in mind that the meringue crunch will soften as it absorbs moisture, so it’s best eaten within a day or two to enjoy the perfect texture.
Freezing
Freezing is not recommended for this dessert because the cream and meringue will lose their texture and become watery or chewy upon thawing. However, you can freeze the roasted plums separately if you want to prepare in advance.
Reheating
This dessert is best served chilled and not reheated. If you want warm plums, simply reheat them before mixing into the cream, then combine and serve immediately to maintain the ideal contrast of warm fruit and cold cream.
FAQs
Can I use other fruits instead of plums?
Absolutely! While plums add a lovely tartness and color, you can experiment with peaches, nectarines, or even apricots. Just roast the fruit as directed to bring out their natural sweetness and soften their texture.
How can I keep the meringue crunchy longer?
The key is to combine the meringue with the cream and fruit just before serving. If mixed too early, the meringue will absorb moisture and become soggy. Store components separately and assemble when ready to serve.
Is there a vegan alternative for this recipe?
You could try using coconut cream whipped to firm peaks and replace meringues with vegan-friendly crisp cookies. Toasted nuts remain a great crunchy addition. Keep in mind, the flavor and texture will be slightly different but still delicious!
Can I prepare parts of this dessert ahead of time?
Yes, you can roast the plums and toast the almonds a day or two in advance. Whip the cream just before assembling to ensure the freshest texture. Meringues and almonds can be kept ready on hand as well.
What is the best type of cream to use?
Use heavy or double cream with at least 35% fat content for the best whipping results. This gives a rich, stable whipped cream that holds the mixture together perfectly.
Final Thoughts
I wholeheartedly encourage you to give this Roasted Plum Eton Mess with Toasted Almonds Recipe a try. It’s a brilliant way to reinvent a beloved classic with fresh flavors and textures that warm the heart and tantalize the palate. Whether for a special occasion or a cozy weekend treat, this dessert promises joy in every spoonful. Happy cooking, and even happier tasting!
PrintRoasted Plum Eton Mess with Toasted Almonds Recipe
A delightful twist on the traditional Eton Mess dessert using roasted plums for a rich, caramelized fruit flavor combined with crunchy toasted almonds and crisp meringues, all folded into lightly sweetened whipped cream. This elegant dessert offers a balance of textures and a lovely hint of cinnamon, perfect for a sophisticated summer treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Fruit
- 5 ripe plums, still firm, washed
- 2 Tbsp brown sugar
- ½ tsp cinnamon (optional)
Cream Mixture
- 250 ml cream (1 cup)
- 1 Tbsp icing sugar
- 1 tsp vanilla extract
Add-ins and Garnish
- 40 g toasted almond flakes or nibs, plus extra for decorating
- 120 – 140 g meringues, crumbled (approx. 6 medium-sized)
Instructions
- Roast the Plums: Preheat the oven to 180°C (350°F). Cut the plums in half and place them cut-side up on a small baking tray. Sprinkle evenly with the brown sugar and cinnamon (if using). Bake for 18 to 20 minutes until the plums start releasing juices but remain firm. Remove from the oven and allow the plums to cool completely in the fridge or freezer.
- Prepare the Whipped Cream: In a chilled bowl, whip the cream until medium-firm peaks form. Add the icing sugar and vanilla extract, then whisk gently until combined and smooth.
- Combine with Add-ins: Fold the crumbled meringues and toasted almonds gently into the whipped cream mixture, ensuring everything is evenly incorporated without deflating the cream.
- Mix in Roasted Plums: Chop the cooled roasted plums into small pieces along with their juices. Gently fold these into the cream and meringue mixture, reserving one plum to slice for garnish.
- Assemble and Serve: Spoon the mixture into individual serving glasses. Garnish each serving with slices of the reserved plum and a sprinkle of toasted almonds. Serve immediately for maximum crunchiness or refrigerate briefly before serving.
Notes
- All component elements can be prepared ahead of time and assembled just before serving for best texture.
- The meringue’s crunchiness will soften if left combined with the cream for too long in the fridge.
- To preserve texture, combine the well-chilled ingredients right before serving to maintain the pleasant contrast of creamy and crunchy elements.
