Vegan Eton Mess
Eton mess is a classic British dessert with strawberries, meringue and cream, and it’s easy to make using one clever vegan ingredient – aquafaba.
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The meringue used in this vegan Eton mess recipe has a rich, caramel flavour thanks to the coconut sugar. It pairs perfectly with the light, fresh flavours of the strawberries and cream.
What is Eton mess?
Eton mess is a classic British dessert thought to have originated at Eton College.
It’s quite a simple dessert, made up of three main elements – broken up pieces of meringue, cream and berries (usually strawberries).
Is meringue vegan?
No, meringue is made from egg whites, however it is easy to make a vegan version of meringue using aquafaba.
Aquafaba is the juice that you find in a tin of chickpeas, and when whisked it creates a light, fluffy meringue-like mixture.
Unlike egg whites, it’s actually very hard to overwhisk aquafaba, making it a simpler ingredient to make meringues from.
On its own, aquafaba does lack a little flavour, so it’s best to pair it with a flavoured sugar – in this case coconut sugar adds a hint of caramel – or add a little vanilla paste to the mix.
Total Time: 1 hour and 10 minutes
Prep Time: 30 minutes
Cook Time: 40 minutes
Calories: 494
Servings: 2
Rating:
Nutritional information per serving:
calories
494
fat
26g
saturates
1.9g
carbs
60g
sugars
40g
fibre
8g
protein
12g
salt
0.5g
Total Time: 1 hour and 10 minutes
Calories: 494
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- For the meringues
- 30 30 ml aquafaba
- 1/8 tsp cream of tartar
- 25 25 g coconut sugar
- For the Chantilly cream
- 60 60 ml almond milk
- 50 50 g blanched almonds, soaked overnight
- 0.5 0.5 Tbsp agave syrup
- 1/2 tsp vanilla extract
- For the strawberry sauce
- 50 50 g strawberries
- 0.5 0.5 Tbsp agave syrup
- 0.5 0.5 Tbsp water
- 1/4 tsp xanthan gum
- To serve
- 50 50 g strawberries, sliced
Method
- Preheat the oven to 130°C/250°F/Gas Mark ½. To make the meringue, add the aquafaba and cream of tartar to a mixer (or use an electric hand blender) and whisk until stiff peaks have formed.
- Slowly add the coconut sugar to the aquafaba, whilst continually whisking; the meringue will start to go brown as the coconut sugar dissolves. Keep whisking until glossy stiff peaks have formed.
- Transfer the meringue mix to a piping bag and pipe 5cm rounds onto a lined baking tray. Place the meringues into the oven to bake for 40 minutes. Once baked, turn off the heat but leave the oven door closed for 1 hour before removing the meringues.
- For the Chantilly cream, add all the ingredients to a blender and blitz until smooth. Then transfer the cream to the fridge to chill.
- For the strawberry sauce, blend all the ingredients together until smooth, then transfer to the fridge.
- To assemble the Eton mess, layer the Chantilly cream, crushed meringue, strawberry sauce and sliced strawberries in a glass. Serve immediately and enjoy!
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