Coffee-walnut Eton mess served in a dessert glass

Coffee-walnut Eton mess

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Prep: 20 mins Cook: 2 mins


Serves 4-6

Get your meringues at the ready to make this alternative Eton mess. With coffee and walnut flavours, it's a grown-up twist on a British dessert classic

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (6)

  • kcal574
  • fat50g
  • saturates25g
  • carbs26g
  • sugars23g
  • fibre1g
  • protein4g
  • salt0.1g
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  • 400ml double cream
  • 2 tbsp icing sugar
  • 4 tbsp coffee essence
  • ½ tsp vanilla extract
  • 80g walnut halves



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 2 meringue nests, crushed
  • 120g coffee walnut cake, cut into cubes


  1. Whisk the double cream and icing sugar to soft peaks. Fold through the coffee essence and vanilla extract. Toast the walnut halves in a dry frying pan for 2 mins until just golden, then set aside to cool. Roughly chop the toasted walnuts and fold half through the coffee cream. Layer the coffee cream mixture into dessert glasses with the remaining chopped walnuts, crushed meringue nests and cubed coffee walnut cake, then serve.

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