Product News


Nothing embodies British Summertime like a classic Eton Mess, dubbed one of the most popular English desserts of all time[i] and much-loved by the Queen.

Now, shoppers can savour the dessert in tipple form with a supermarket first; Aldi’s new Infusionist Eton Mess Gin Liqueur (£8.99, 50cl)in stores from 26th May – just in time for Jubilee celebrations.

Lovingly distilled in small batches, this limited-edition gin liqueur bursts with the delectable flavours of juicy berries, crumbly sweet meringue, and creamy vanilla notes, making for some jubilicious sipping.

Invented in the 1930s at Eton College near Windsor, Eton Mess was traditionally served at the school’s prize-giving celebration, held annually on June 4th[1]  – a date that this year coincides with the Queen’s Platinum Jubilee!

Whether savoured neat over ice, or served with chilled Prosecco, Aldi’s Infusionist Eton Mess Gin Liqueur is perfect for any celebratory gathering, and more than befitting to toast Her Majesty’s 70-year reign in style.

Sweet-toothed shoppers looking for a twist on the traditional dessert can check out Aldi’s boozy Eton Mess White Chocolate Cheesecake recipe:

Image of cheesecake topped with sliced strawberries
Aldi’s boozy Eton Mess White Chocolate Cheesecake

Boozy Eton Mess Cheesecake


  • 200g Digestive Biscuits
  • 60g Unsalted Butter
  • 200g Choceur White Chocolate
  • 200g Full Fat Soft Cheese
  • 200g Mascarpone Cheese
  • 200ml Double Cream
  • 1 tsp Vanilla Essence
  • 35g Caster Sugar
  • 275g Specially Selected Strawberries

For the topping

  • 4 Specially Selected Meringue Nests
  • 200ml Double Cream
  • 150g Specially Selected Raspberries
  • 40ml Infusionist Eton Mess Gin Liqueur
  • 20cm Springform Cake Tin, the base lined with non-stick paper


  1. Make fine crumbs with the digestive biscuits in a food processor.
  2. Melt the butter and mix with the crumbs.
  3. Cover the base of the cake tin with the butter and crumb mixture and press down. Put in the fridge to set.
  4. Break up the chocolate, add the caster sugar and put in a heatproof bowl over a pan of simmering water. Ensure the water doesn’t touch the base of the bowl.
  5. In another bowl, add the mascarpone cheese, soft cheese, vanilla essence and the cream. Gently mix through until smooth and thick.
  6. When the chocolate has melted, add to the cheese mix and gently stir through. Wipe the strawberries and chop up half of them, keeping the whole ones for the topping.
  7. Gently fold the chopped strawberries into the cheese mix, then spoon on top of the crumb base in the tin. Level the top and put back in the fridge to set for a couple of hours or overnight.
  8. Run a knife around the sides of the cheesecake, then carefully remove from the tin and slide onto a plate.
  9. Lightly whip the cream and spoon on the top of the cheesecake.
  10. Break up the meringue and pile on top of the cream, then decorate with the rest of the strawberries.
  11. To make the topping, put the raspberries and gin liqueur into a processor and whizz until you have a smooth sauce. Pour a little over the meringue and serve the rest alongside the cheesecake.

Aldi’s Infusionist Eton Mess Gin Liqueur is available via Click & Collect, and in Aldi stores nationwide from 26th May.


For further information, images or to request a sample, please contact the Aldi BWS team on:

020 7479 0910

Please contact the Aldi team at Clarion to confirm product details and availability prior to print

*Scottish and Welsh customers are not able to buy products that fall below the MUP. Any orders placed to Scottish and Welsh addresses which do not meet the requirements of MUP will be refunded.

[i] Sourced on 10.05.22 –

For more information, please contact the Aldi Press Office on:
T: 0207 479 0910 or