Waitrose and Partners
Cherry Eton mess

Cherry Eton mess

This slight tweak on the classic Eton mess, this recipe uses juicy British cherries which complement the crunchy and chewy meringue and the creamy Greek yogurt.

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseDessert
  • Prepare15 mins
  • Cook2 hrs 30 mins
  • Total time2 hrs 45 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 2 large Waitrose British Blacktail Egg whites
  • 150g caster sugar
  • 420 pack Waitrose British Cherries, pitted and roughly chopped
  • 1 vanilla pod, halved and seeds scraped
  • 2 cm piece ginger, grated
  • 500g tub Greek yogurt


  1. Preheat the oven to 110°C, gas mark ¼. Line a large baking tray with baking parchment.

  2. Whisk the egg whites until stiff, then gradually whisk in 100g sugar a little at a time until glossy.

  3. Spoon 10 dollops of meringue onto the prepared tray and bake for 2-2½ hours until dried out and crispy. Turn off the oven and leave them in the oven until cool.

  4. Meanwhile, place the cherries, vanilla seeds, 50g sugar and ginger in a saucepan and simmer for 10 minutes. Allow to cool then drain and reserve the liquid.

  5. Just before serving, mix the cherries with the yogurt, break the meringue into chunks and stir into the yogurt. Divide between 4 bowls or large glasses and drizzle with the reserved cherry-ginger liquid.


Typical values per serving when made using specific products in recipe


1,609kJ/ 382kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating