Caramel Apple Eton Mess
A delicious no bake dessert made from crushed meringue, whipped cream, cinnamon apple compote and salted caramel sauce.
Equipment
- 1 Small saucepan
- 1 Whisk
- 1 Mixing bowl
- 2 serving glasses
Ingredients
Salted Caramel Sauce
- 125 grams caster sugar
- 33 grams butter
- 200 grams cream
- 1 tsp sea salt
Apple Compote
- 150 grams apples, peeled and cut into small cubes
- 30 grams caster sugar
- 1 tsp ground cinnamon
Eton Mess
- 100 grams cream
- 5 grams icing sugar or 1 tsp
- 1-2 meringue nests
Instructions
Salted Caramel Sauce
- Being by adding the sugar and water to a small saucepan.
- Cook on a medium heat for 5-10 minutes until the sugar starts to turn a light golden amber colour.
- Add in the butter and whisk well. Allow to cook for another minute.
- Carefully add in the cream to the hot sugar and whisk together. Allow the caramel to cook for another 4-5 minutes until the sugar has dissolved again and the caramel is a nice brown colour.
- Sprinkle over the sea salt and whisk.
- Remove from the heat and pour into a jar or airtight container. Do not put the lid on and leave to one side to cool.
Apple Compote
- Take the peeled and cubed apple and place into a small saucepan along with the sugar and cinnamon.
- Cook on medium to medium/low for 10-15 minutes until the apples have started to soften. Try not to stir the apples too much as they will start to go very mushy when cooked.
- Leave to one side to cool.
Eton Mess
- Once the apples and salted caramel has cooled, you can begin assembling the eton mess.
- Add the cream and icing sugar to a mixing bowl and whisk together until soft peaks form. This means the cream has thickened and will barely hold it's shape.
- Take the meringue nests and crush them with your hands into small pieces. Take care not to crush them into a powder, as you still want a little crunch.
- Place 2-3 tbsp of crushed meringue into the base of your serving glasses.
- Top the meringues with a couple tbsp of whipped cream.
- Add 2 tbsp of salted caramel to cover the whipped cream and add 2-3 tbsp of apple compote on top.
- If you have space, you can decorate the top with some whiped cream, salted caramel drizzled over and some more meringue.
- If you have a large serving glass or bowl, you can repeat the layers as many times as you would like.
- Serve immedately or within 2-3 hours as the meringues will start to dissolve. If not serving immediately, store in the fridge.
- Seperately, the salted caramel sauce will keep for up to 2 weeks at room temperature in an airtight container. The apple compote will last for 5 days in the fridge in an airtight container.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.