Caramel Apple and Honeycomb Eton Mess recipe – The dessert for Fall. Super-quick to whip up, this new take on Eton Mess recipe will go down a treat with the whole family! An English classic, the traditional Eton mess is made from strawberries, whipped cream and meringue. It’s thought to originate from Eton collage in the late 1900s and is a common summer dessert in the UK.
I love the original version (with the addition of strawberry sauce too!) so much that I don’t want to just keep it for summer! This is why I’ve created this new take on Eton mess – especially for Fall!
Freshly whipped cream, crunchy meringue pieces, chopped up chocolate honeycomb and easy-homemade caramel apples with caramel sauce!
All of the flavors work together wonderfully, and you’re guaranteed to have serving dishes scraped clean!
If you can’t get hold of Cadbury Crunchie for the honeycomb topping, you can replace with sponge candy (sometimes call seafoam).
Here’s what you’ll need for Eton Mess:
- 3 red apples
- 1/3 cup unsalted butter, cut into chunks
- 1/2 cup light brown muscavado sugar
- 1 3/4 cups heavy cream
- 2 Cadbury crunchie bars
- 6 small meringues
Step by step preparation guide:
- Chop up the apples in small chunks.
- Melt the butter in a large skillet and heat until it’s just bubbling, then add in the chopped apples. Cook on a medium-to-high heat for 5-6 minutes until the apples are lightly brown and have softened. Add the sugar and stir. Allow to bubble until all of the sugar has dissolved (takes about 2 minutes). Stir in 1/3 cup of the heavy cream. Mix with a wooden spoon until the sauces comes together into a medium-thick caramel (takes about 2 minutes). Turn off the heat and allow the caramel apples to cool.
- Chop up the crunchie bars into small, uneven chunks.
- Whisk the remaining cream in a jug or bowl until thick but still soft (don’t over-whip or it will go too stiff).
- Assemble the Eton mess – you’ll need four glasses. Break up some meringue and place pieces at the bottom of the glass. Top with whipped cream, followed by Crunchie pieces, a heaped tablespoon of caramel apples and more cream. Add more meringue, another tablespoon of caramel apples (letting the sauce drip down the inside of the glass), and finish off with more Crunchie pieces. Repeat with the remaining 3 glasses.
- Serve immediately. If you want to prepare this dessert up to a day ahead, whisk, cover and refrigerate the cream. Cook, cool, cover and chill the cooked apples. Bring the apples up to room temperature and assemble the Eton mess just before you want to eat.