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Peach melba Eton mess

Peach melba Eton mess

I’ve resigned myself to the fact that I’m never going to be one of those ‘perfect’ women who always seem so well put together, as if every decision they’ve made about their appearance has been considered endlessly.

Amongst other things, I have about twenty different tan lines on my chest from twenty different tops, while my legs remain pasty white.

I fall asleep in my make up more often than I’d like to admit.

I’ve worn the same pair of leggings for the last week.

And I’d quite happily go a couple of days without washing my hair.

However, I’ve realised that none of this actually matters, because at least I can make a damn good dessert.

Peach melba Eton mess

If you’ve not heard of it before, Eton mess is the best British dessert ever. It’s usually made with whipped cream, meringue and fresh strawberries, and it tastes like heaven. However this time I decided to make a peach melba version with fresh peaches and raspberry jam sauce. I don’t think I need to explain why it was so good. Just look at it!

Peach melba Eton mess

Most Eton mess recipes use sweetened whipped cream, but since you’re mixing it with meringue (i.e. sugar) and jam (i.e. sugar), it seems completely mad to me to add even more sweetness. My fiancé actually described this as tasting like ‘tooth cancer’… really, really tasty tooth cancer. If you’re not a fan of super sweet desserts, this may not be the one for you. On the other hand, if you do like sweet desserts, you’ll definitely want to faceplant in this.

(by the way, if you want to make this for a party, or any other situation where you’d like to prep it in advance, you could prepare the peaches, cream and meringue in advance and then just thin out the jam before serving. Or just dollop it on straight from the jar!)

Peach melba Eton mess
Recipe Type: Dessert
Author: Becca @ Amuse Your Bouche
Prep time:
Total time:
Serves: 2
  • 200ml whipping cream
  • 2tbsp raspberry jam
  • 1tbsp water
  • 1 ripe peach, diced
  • 50g meringue, crumbled
  1. Use a whisk to whip the cream for 5-10 minutes until fluffy. You don’t want it to be too stiff, so don’t overwhip.
  2. Combine the jam and water in a small saucepan, and heat gently over a low heat, stirring regularly, for a few minutes, until fully combined and fairly thin. Set aside to cool slightly.
  3. Gently fold the meringue into the cream (keep a few pieces back for topping if desired), and layer up this mixture with the diced peaches. Drizzle with the raspberry sauce and serve immediately.


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