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Oolong Tea & Plum Eton Mess

By • Updated September 2026
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This elegant autumn twist on the classic Eton Mess layers crisp, cloud-like meringue with whipped cream and roasted plums infused with oolong tea. The fruit is roasted with a splash of brewed roasted oolong – its toasty, honeyed notes deepen the plums' natural sweetness and add a sophisticated edge that lifts this dessert well beyond the cricket pavilion. A good non-stick meringue tray is essential here: it ensures your meringues lift cleanly without sticking or tearing, giving you those beautiful, shatter-crisp shards that make Eton Mess so satisfying.

September is the perfect moment for this recipe. British plums are at their peak, and darker, more oxidised oolongs shine in cooler weather. The dessert comes together in under two hours (most of it hands-off baking), making it a brilliant option for dinner parties or Sunday lunch. Serve it in tall glasses or a large sharing bowl – either way, it looks generous and tastes sublime.

Oolong Tea & Plum Eton Mess
Prep Time25 mins
Cook Time90 mins
ServingsServes 6
DifficultyMedium

Ingredients

  • 3 large egg whites (at room temperature)
  • 175 g caster sugar
  • 1 tsp cornflour
  • ½ tsp white wine vinegar
  • 600 g ripe plums (Victoria or similar), halved and stoned
  • 2 tbsp oolong tea (roasted or [[oriental-beauty-oolong|Oriental Beauty]], brewed strong – about 200 ml)
  • 2 tbsp honey or soft light brown sugar
  • 300 ml double cream
  • 1 tbsp icing sugar
Nutrition per serving:
Calories: 385
Fat: 18g
Sugar: 42g
Protein: 4g

Instructions

1
Brew Tea: Brew 200 ml of strong oolong tea using 2 tablespoons of leaves and boiling water; steep for 4 minutes, then strain. Let it cool slightly while you prepare the meringue.
2
Make Meringue: Preheat your oven to 120°C (100°C fan). Line a non-stick meringue tray with baking parchment. In a spotlessly clean bowl, whisk the egg whites to stiff peaks. Gradually add the caster sugar, one tablespoon at a time, whisking well between each addition until the meringue is thick and glossy. Fold in the cornflour and vinegar.
3
Bake: Spoon the meringue onto your prepared meringue tray in 6–8 rough mounds (they don't need to be neat). Bake for 1 hour 15 minutes, then turn off the oven and leave the meringues inside to cool completely – this prevents cracking and ensures a crisp exterior with a slightly chewy centre.
4
Roast Plums: While the meringues bake, arrange the halved plums cut-side up in a roasting tin. Pour over the brewed oolong and drizzle with honey. Roast at 180°C (160°C fan) for 25–30 minutes until tender and jammy. Let cool, then roughly chop, reserving any syrup.
5
Whip Cream: Whip the double cream with the icing sugar to soft peaks – don't over-whip or it will become grainy.
6
Assemble: Break the meringues into large shards. In serving glasses or a large bowl, layer meringue pieces, whipped cream, roasted plums and a drizzle of the oolong-plum syrup. Repeat the layers and finish with a final scattering of meringue and fruit. Serve immediately for maximum crunch.

🫖 Equipment You'll Need

A good non-stick meringue tray is essential for perfect Eton Mess. Meringues are notoriously sticky; a quality non-stick surface ensures they lift cleanly without tearing or leaving half the pavlova welded to the tin. Look for a tray with a durable, PFOA-free coating and even heat distribution to avoid scorching – our buying guide reviews the best options for 2026.

See our meringue tray picks →

Expert Tip: Choose the Right Oolong

For this recipe, reach for a roasted or darker oolong such as Dan Cong or a traditional Taiwanese roast. Lighter, greener oolongs (like Bao Zhong) can taste grassy and thin when cooked with fruit. The caramelised, honeyed notes of a roasted tea complement the plums beautifully and hold up to the oven's heat.

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