Eton mess bars

Tart berries and sweet meringue cut up into bars you can take on the go – what could be better?

More than 1 hour (plus chilling time)

Makes about 16 bars 

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • ¾ cup (180g) butter, softened 
  • ⅓ cup (80g) castor sugar 
  • ½ cup (50g) desiccated coconut 
  • 1⅔ cups (250g) flour 
  • 2 Tbsp (30ml) warm water 
  • 2 tsp (10ml) powdered gelatine 
  • 1 tub (250g) plain cream cheese 
  • ⅓ cup (80ml) honey 
  • 1 tsp (5ml) lemon juice 
  • 1 tsp (5ml) vanilla essence 
  • ½ cup (125ml) cream 
  • 1 packet (about 12) meringue nests, broken 
  • ⅓ cup (80ml) frozen raspberries 
  • ⅓ cup (80ml) coconut flakes, toasted (optional) 

 

Method

  1. Preheat oven to 180°C. 
  2. Line the base of a deep 22.5cm square tin with baking paper. 
  3. Whisk butter and sugar together until smooth. 
  4. Stir in coconut, sift in flour and mix until a soft dough forms. 
  5. Press into prepared tin in an even layer. 
  6. Bake for 20-25 minutes until golden. Cool. 
  7. Combine warm water and gelatine in a bowl. Leave to dissolve. 
  8. Mix together cream cheese, honey, lemon juice and vanilla until smooth. 
  9. Add cream and whisk with an electric beater until thickened. 
  10. Melt gelatine on lowest setting in microwave. 
  11. With whisk running, add gelatine to creamy mixture. 
  12. Fold in meringue pieces. 
  13. Spread over cooled base and top with raspberries. 
  14. Swirl using a fork and refrigerate overnight. 
  15. Sprinkle with coconut, if using, and serve sliced. 

 

Browse more dessert recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Beer cocktails

These beer cocktails are simple to make and really tasty – even non-beer drinkers will love them!

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.