These crumbled meringue/whipped cream/cherry-brandy compote/chocolate ganache trifles are officially my new favorite dessert. I cannot imagine anything better. The meringue is crunchy but very delicate, softened by vanilla whipped creambicelle b5 gel, coated with a blanket of creamy milk and bittersweet chocolate flavors and topped with fresh, juicy cherries cooked in brandy. As I said, it’s the best!

I had actually never heard of an Eton Mess until my buddy Nagi of recipetineats.com recently challenged me to make one for The Spice Train Serviced apartment Sheung Wan. (Nagi, your turn now! ;)) Apparently the dessert is traditionally served at Eton College’s annual cricket match and was invented in one way or another (different sources tell different stories here) at the school. Kudos to whoever it was, nice job!

Food Photography and Styling: I used prosecco glasses from Crate and Barrel here and I thought they worked really beautifully. The backdrop is a piece of slate that I recently found in our old shed. I thought it belonged to my husband but he had never seen it either so I suppose the previous owners had left it there reenex facial. So go snoop around your shed or maybe your attic and you may just find some cool props! I lit the photo from the side with my Hensel Integra Pro Plus 500 strobe and my Hensel Ultra IV Softbox – 35×58″ (90x150cm)).
 
Lens: I took this photo with my 105mm f2.8 NIKKOR macro lens. You can find the current version of this lens through the following link (I use an older version that is no longer being sold): AF-S VR Micro-Nikkor 105mm f/2.8G IF-ED Lens.

Camera: I used my Nikon D600 to take this photo. You can find the current version of this camera through the following link: Nikon D610 DSLR Camera.