Peach Melba Eton Mess is a delightful twist on two classic desserts. It combines the elegance of Peach Melba with the playful, deconstructed nature of Eton Mess. This dessert is surprisingly easy to make and is always a crowd-pleaser.
Why You Will Love This Recipe
This Peach Melba Eton Mess recipe is special because it’s incredibly simple yet delivers a sophisticated flavor profile. The combination of sweet peaches, creamy whipped cream, and crunchy meringue creates a wonderful texture contrast. It’s a no-bake dessert, perfect for warm weather, and can be assembled quickly, making it ideal for last-minute gatherings. Plus, its beautiful presentation makes it feel extra special. It offers a modern spin on familiar flavors, making it both comforting and exciting. This version of Eton Mess also showcases the best of summer fruits.
Ingredients
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pound ripe peaches, peeled, pitted, and sliced
- 1/4 cup peach preserves (or apricot preserves)
- 2 tablespoons water
- 4 cups meringue nests or cookies, broken into bite-sized pieces
Step-by-Step Instructions
1. Whip the Cream:
In a large bowl, pour in the heavy cream. Use an electric mixer (handheld or stand mixer) to whip the cream until soft peaks form. This means the cream will hold its shape but the tips will curl over.
2. Sweeten the Cream:
Add the powdered sugar and vanilla extract to the whipped cream. Gently mix until stiff peaks form. Stiff peaks mean the cream stands up straight when you lift the mixer. Be careful not to over-whip, or you’ll end up with butter!
3. Prepare the Peach Mixture:
In a medium saucepan, combine the sliced peaches, peach preserves, and water.
4. Cook the Peaches:
Place the saucepan over medium heat. Cook, stirring occasionally, until the peaches are slightly softened, about 5-7 minutes. You want them to be tender but still holding their shape.
5. Cool the Peach Mixture:
Remove the peach mixture from the heat and let it cool slightly. You can speed this up by transferring it to a bowl and placing it in the refrigerator for about 15 minutes.
6. Assemble the Eton Mess:
In a large serving bowl or individual glasses, layer the whipped cream, broken meringue pieces, and cooled peach mixture. Repeat the layers until all ingredients are used.
7. Chill (Optional):
If desired, cover the Peach Melba Eton Mess and chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
Serving Suggestions
This Peach Melba Eton Mess is fantastic on its own as a light and refreshing dessert. It’s also delicious with a side of shortbread cookies for extra crunch.
For presentation, consider layering the ingredients in clear glasses to showcase the beautiful colors and textures. A sprinkle of toasted almonds on top adds a nutty flavor and visual appeal.
This dessert is perfect for summer barbecues, garden parties, or any occasion where you want a simple yet elegant treat. It’s especially well-suited for celebrations and gatherings.
Storage and Reheating
Store any leftover Peach Melba Eton Mess in an airtight container in the refrigerator. It’s best consumed within 24 hours, as the meringue will soften over time.
Reheating isn’t recommended, as it will cause the whipped cream to melt and the meringue to become soggy. It’s best enjoyed cold, straight from the fridge.
Key Details
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 27 minutes
- Servings: 6-8
- Equipment:
- Electric mixer
- Large bowl
- Medium saucepan
- Serving bowl or individual glasses
Peach Melba Eton Mess
Ingredients
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pound ripe peaches peeled, pitted, and sliced
- 1/4 cup peach preserves or apricot preserves
- 2 tablespoons water
- 4 cups meringue nests or cookies broken into bite-sized pieces
Instructions
- Whip the Cream: In a large bowl, pour in the heavy cream. Use an electric mixer (handheld or stand mixer) to whip the cream until soft peaks form.
- Sweeten the Cream: Add the powdered sugar and vanilla extract to the whipped cream. Gently mix until stiff peaks form. Be careful not to over-whip.
- Prepare the Peach Mixture: In a medium saucepan, combine the sliced peaches, peach preserves, and water.
- Cook the Peaches: Place the saucepan over medium heat. Cook, stirring occasionally, until the peaches are slightly softened, about 5-7 minutes.
- Cool the Peach Mixture: Remove the peach mixture from the heat and let it cool slightly.
- Assemble the Eton Mess: In a large serving bowl or individual glasses, layer the whipped cream, broken meringue pieces, and cooled peach mixture. Repeat the layers until all ingredients are used.
- Chill (Optional): If desired, cover and chill in the refrigerator for at least 30 minutes before serving.
