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Lavender Earl Grey Eton Mess with Mascarpone

Natasha Golubets TeaChef Level 1

Lavender Earl Grey mascarpone mousse and mixed berries give Eton Mess a rich, wintery twist. Make it with homemade meringues or buy them to make this a quick dessert.

30 m 4


  • 1 cup (225 g) heavy whipping cream
  • About 1/3 cup berry jam
  • For the mascarpone mousse:
  • 2 egg yolks
  • 1/4-1/2 cup (30-60 g) powdered sugar (depending on your preferred level of sweetness)
  • 6 oz (170 g) mascarpone
  • 2 tsp Lavender Earl Grey tea leaves
  • For the meringue layer:
  • 4 large store-bought meringues
  • OR
  • 2 egg whites
  • 1/4 cup (50 g) granulated sugar


1. Make the tea concentrate. Pour 2 tbsp boiling water over the tea leaves. Steep until fully cooled, then strain.

2. Separate the eggs.

3. If making homemade meringues, preheat the oven to 225 F (107 C). Whip the egg whites with granulated sugar until stiff and shiny. Bake at for about 60-80 minutes, until golden brown, and let cool.

4. Break the meringues into medium-sized pieces.

5. Make the mascarpone cream. Beat the egg yolks with the powdered sugar, then add the mascarpone and 2 tsp of the tea concentrate (you can adjust the amount of sugar and tea concentrate to taste). Beat until creamy.

6. Using an electric mixer, beat the whipping cream until soft peaks form (make sure it’s chilled first). (Or use canned whipped cream!)

7. Arrange the four layers — mascarpone cream, meringue, whipped cream, and berry jam — in trifle or wine glasses, starting with a layer of mascarpone cream.

8. Serve and enjoy right away! You can also add a sprinkle of lavender, but be aware that plain lavender is quite bitter.

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