Eton Mess with Salted Caramel Meringues & Boysenberries
Recipe type: Dessert
Cuisine: British
Serves: 6 servings
For the salted caramel meringues:
  • 3 egg whites (approx. 100g)
  • 1 cup (220g) caster (superfine) sugar
  • 1/2 teaspoon pure vanilla extract
  • 6 teaspoons dulce de leche (or thick caramel sauce)
  • Sprinkling of Maldon salt flakes
To serve:
  • 300ml heavy cream
  • 425g can of boysenberries in syrup*
  • Optional: Swirl of caramel sauce on top
For the salted caramel meringues:
  1. Preheat oven to 130⁰C (265⁰F) and place the oven rack in the low/center of the oven. Line a baking sheet with parchment paper.
  2. Put the egg whites and sugar in a heat proof bowl and whisk to combine. Place the bowl over a saucepan of simmering water and, stirring constantly, heat the mixture until the sugar has melted (about 3-5 minutes). Test a little mixture between your fingers – if there are no more gritty sugar granules, it’s done. Remove from heat and wipe the bottom of the bowl to remove any condensation.
  3. Transfer the egg white mixture to the bowl of your electric mixer, fitted with the whisk attachment and beat on high speed (start on low and gradually increase to high) until the meringue is stiff with glossy peaks (about 5 minutes). When it’s done the bowl should be cool to the touch.
  4. Add the vanilla extract and beat to combine.
  5. Before placing the meringues on the baking sheet, place a little of the meringue on the underside of each corner of the parchment paper – this will prevent the paper from sliding.
  6. With two spoons, place 6 mounds of the meringue on your prepared baking sheet. Top each with 1 teaspoon dulce de leche then, using a palette knife or skewer, swirl the caramel though the meringue mixture. Sprinkle over with a little salt before putting into the preheated oven.
  7. As soon as you put the meringues into the oven, reduce the oven temperature to 100⁰C (210⁰F) and bake the meringues for approximately 1-1/4 to 1-1/2 hours, or until the meringues have a crisp outside crust and release easily from the parchment paper.
  8. Remove from oven and place on a wire rack to cool. The meringues can be covered and stored at room temperature for 2-3 days (depending on humidity).
To serve: (Put together no longer than an hour before serving)
  1. Whip the cream to soft peaks (it's important not to over-whip - you want it to just hold its shape).
  2. Drain the boysenberries, but allow the boysenberries to remain syrupy.
  3. Take six serving glasses and layer alternate layers of cream, boysenberries and broken meringues.
  4. If you like, you can drizzle some caramel sauce over top.
*One can of boysenberries gives you only a limited amount of boysenberries if you are making six servings. If you prefer more fruit, I suggest you buy two cans of boysenberries, though you will probably not need all of it.
Recipe by The Kiwi Cook at