Nestlé Cream: English Eton Mess
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English Eton Mess Gets a Filipino Twist

May 12, 2016
Nestlé Cream: English Eton Mess

When it comes to quick desserts, the classic English eton mess is often overlooked. Basically an assembly of meringue, cream, and fruits layered one on top of the other—a dessert which makes you want to dig your spoon all the way to the bottom of the glass. It’s incredibly easy to put together, and requires ingredients that can even be store-bought, without compromising on the outcome’s potential flavors.

While Nestlé All Purpose Cream makes for a velvety canvas for the eton mess, throw in more Filipino ingredients to put a bit of a spin on things, and make something this simple a little more exciting. Chop in some suman for a chewy, textural bite, and replace berries with fresh, sweet mangoes. Forget classic syrup; add coco jam to add sugary nuttiness, and top it all off with flakes of coconut to bring England to the tropics.

Nestlé Cream: English Eton Mess

Filipino Eton Mess

Yield: 3 servings
Prep Time: 15 minutes

Ingredients for the Cream Mixture

  • 2 packs Nestlé All Purpose Cream 250ml, chilled overnight
  • 2–3 tbsp powdered sugar

Ingredients for Assembly

  • ¾ cup chopped white suman
  • 1 ½ cup chopped mangoes
  • 2 cups store bought meringue shells, crumbled
  • ⅓ cup macadamia nuts, roughly chopped (or substitute your favorite type of nuts)
  • 4 tbsps coco jam syrup, (coco jam in jar, diluted with 1 tbsp water)
  • Coconut flakes (store-bought) as topping (you may also use crushed broas or chopped dried mangoes)

Procedure for Cream Mixture

  1. Whip chilled Nestlé All Purpose Cream until light and fluffy, about 2–3 minutes.
  2. Whisk in powdered sugar. Set aside in chiller until ready to use.


  1. Divide suman into 3 jars.
  2. Top with some mangoes, then crushed meringue and nuts, then cream mixture.
  3. Drizzle with coco jam syrup.

Top again with mangoes, crushed meringue, nuts, and cream mixture. Drizzle again with coco jam syrup and finish with coconut flakes on top.

Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

1 comments in this post SHOW

One response to “English Eton Mess Gets a Filipino Twist”

  1. Jay says:

    Had me at Pinoy twist, lost me at macadamia nuts.

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