KIT KAT® Eton Mess: A Chocolate-Filled Take on a Classic

August 14, 2019

Eton Mess is a traditional English dessert that is slowly starting to become a popular item in local restaurant dessert menus. If a pavlova was shattered and was dumped on with cream and served in layers like a trifle, that would be it—a delectable disarray of meringue shards folded in with whipped cream and fruit (usually berries).

Kitkat Eton Mess1

This KIT KAT® Eton Mess is a naughty spin on tradition—adding cocoa powder to the meringue and substituting fruits for generous chunks of the beloved wafer yields a dessert that gears towards the chocolate lover, and is ridiculously easy to make.

Kitkat Eton Mess2

The beauty of an Eton Mess is that it’s playful and innovative. Given the other Kit Kat variants out there—KIT KAT® Chunky Peanut Butter, KIT KAT® Chunky White, or even KIT KAT® Chunky Dark—this Eton Mess recipe creates room for more flavor and variety.

Kitkat Eton Mess3

KIT KAT® Eton Mess

Total Time: 1 hour 30 mins
Yield: 4 servings


  • 100g sugar
  • 50g egg whites
  • 2 tbsp cocoa powder
  • 2 cups whipping cream
  • 4 KIT KAT® 4F bars


  1. Combine sugar and egg whites in a heatproof bowl.
  2. Heat over a double-boiler to 120F or until the sugar has completely dissolved.
  3. Immediately transfer to a mixer and whip on high speed.
  4. Meringue is ready when glossy, forms stiff peaks, and when the bowl is cool to the touch.
  5. Carefully fold cocoa powder into meringue.
  6. Spread mixture on a lined baking sheet in an even layer, about 1 inch thick.
  7. Bake at 200F for 30-40 minutes.
  8. Let cool completely.
  9. When cool, break up into medium-large pieces.
  10. In a separate bowl, whip the whipping cream to medium peaks.
  11. Roughly break up Kit Kat bars in thirds (12 pieces per four-finger bar).
  12. Evenly combine whipped cream, Kit Kats, and meringue in a large bowl.
  13. Serve in glasses.
Mikka Wee Mikka Wee

Mikka Wee is former editor of Pepper.ph and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, Preen.ph. She has always been crazy about travel, food, and her dog Rocket.

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