Vegan Eton Mess

Vegan Eton Mess

This recipe allows you to create the classic dessert but as a vegan verson: Eton Mess!

 

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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:  

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

  1. 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.
  2. 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.
  3. 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.
  4. For the Chantilly cream, add all the ingredients to a blender and blitz until smooth. Then transfer the cream to the fridge to chill.
  5. For the strawberry sauce, blend all the ingredients together until smooth, then transfer to the fridge.
  6. To assemble the Eton mess, layer the Chantilly cream, crushed meringue, strawberry sauce and sliced strawberries in a glass. Serve immediately and enjoy!

Each 295g serving provides:

Fat 26g, Saturates 1.9g, Carbohydrate 60g, Sugars 40g, Fibre 8g, Protein 12g, Salt 0.15g

 

Hungry for more? Discover our most indulgent vegan dessert recipes!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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