Cranberry Eton Mess with Biscotti By Meg


This is a firm favourite in our house, it’s such an easy dessert to make, people love it, plus this one is with a twist!

Make 8

  • 1 x Sponge cake or your favourite soft biscuits
  • 400 thickened cream
  • 600 g Custard
  • 2 tblsp of NOGO Cranberry Jam for each serve
  • Toasted slivered almonds for serving (50 g)
  • Finely chopped mint for serving (3 tablespoons)
  • Biscotti (optional) for serving 8 biscuits
  • 2 tblsp lemon rind (finely chopped)


  • Lay the sponge in rough torn pieces at the bottom of individual bowl (clear glass so you can show off your masterpiece) or a large serving bowl.
  • Pour custard over the top
  • Spoon the thickened cream over the top
  • Spoon the Cranberry Jam 
  • Repeat this layering technique, depending on serving size
  • Once finished sprinkle with almonds, lemon rind and a small amount of the mint
  • Then place a Biscotti (or two) into the top of the dessert