Espresso Mess?

Espresso Dessert Recipe

The rijo42 twist on Eton Mess, this recipe provides a decadent and indulgent dessert, perfect for any coffee lover with a sweet tooth.

We recommend using rijo42 Red 100% Arabica coffee beans for this recipe and any of our commercial coffee machines or domestic coffee machines will make the perfect espresso for this great dessert.


Chocolate Dipped Espresso Meringues
3 free range eggs, whites only
150g caster sugar
10g finely ground coffee beans
115g good quality dark chocolate, melted and cooled to room temperature

Espresso Irish Cream
200ml double cream
10ml espresso – cooled
10ml Irish Cream liqueur
55g chopped nuts
55g fudge or toffee chopped into small pieces
Caramel syrup
Chocolate syrup

To make the Espresso Meringues
Begin by lining two large baking sheets with baking parchment and preheating the oven to 140°C.

Add the egg whites into a large mixing bowl and using an electric hand whisk, whisk the eggs until they form stiff peaks.

Add a tablespoon of caster sugar to the egg whites and whisk again until whites hold stiff peaks. Add sugar one spoonful at a time until it has all been incorporated and the mixture becomes glossy and thick.  Gently fold in the finely ground coffee beans.

Spoon the meringue mixture into piping bag and pipe small stars or onto the baking sheets. Alternatively, use a spoon to dollop meringue onto baking sheets, Bake in the oven for around 1 hour or until meringues are completely dry and are easily removed from the baking parchment.

Remove from the oven and set aside to cool. Once the meringues are completely cooled, dip the bottom of each meringue into the melted chocolate and place on parchment to dry.

To make the Espresso Irish Cream
Whip the cream, espresso and Irish cream liqueur together in a bowl until thickened. Stir in the chopped nuts, fudge or toffee pieces.

To prepare the Espresso Mess
To serve, place a spoonful of the espresso cream mixture into tall glasses. Roughly crush the meringues and place on top of the cream mixture, top with caramel syrup then top with more of the cream mixture, more meringues then top with chocolate syrup. Repeat this layering process until the glass is completely full.

Espresso Mess

Garnish with grated chocolate and a whole coffee bean.

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