Espresso Martini Eton Mess: A Grown-Up Comfort

There was a time when life felt like one endless routine — wake up, work, sleep, repeat. I craved something that broke the cycle, a little chaos on a spoon. This Espresso Martini Eton Mess became exactly that. It’s messy, indulgent, and joyfully imperfect — just like life itself. With coffee-soaked brownies, whipped cream, and a drizzle of boozy syrup, it’s a dessert that says, relax, let go, and enjoy the sweetness.

Not every comfort needs to be neat. Sometimes the beauty is in the mess.

Ingredients

• 2 x 264g packets mini brownie bites

• 2 x 600ml thickened cream

• 160ml (2/3 cup) freshly brewed espresso, cooled

• 80g meringue nests, crumbled

• Cocoa powder, to dust

Espresso Martini Syrup

• 160ml (2/3 cup) coffee liqueur (Kahlúa or similar)

• 160ml (2/3 cup) vodka

• 300g (1 1/2 cups) brown sugar

• 250ml (1 cup) freshly brewed espresso

• 2 tbsp cornflour

• 2 tbsp water

Method

Step 1: Make the syrup
In a saucepan, combine liqueur, vodka, sugar, and coffee. Simmer until sugar dissolves and mixture reduces slightly. Stir in cornflour slurry (cornflour + water) and cook until thickened. Cool completely.

Step 2: Prep the brownies
Cut half the brownies in half. Tear the rest into bite-sized pieces.

Step 3: Whip the cream
Beat cream with half the cooled syrup until soft peaks form. Dip halved brownies into espresso, then fold into the cream with half the meringue.

Step 4: Assemble the mess
Layer cream mixture, torn brownies, and meringue in a large serving bowl. Drizzle syrup between layers. Dust with cocoa and serve with extra syrup on the side.

Tips for Soulful Cooking

• Embrace the mess — it’s not meant to look perfect.

• Swap vodka for rum or whisky if you want a different kick.

• Serve in individual glasses for a fancier touch.