Eton Mess | Dessert

Nothing says summer like a sweet, berry-filled Eton mess and this vegan version

swaps the egg whites in the meringues for an ingenious alternative.

• drained liquid from a 400g can chickpeas (aquafaba)

• 100g golden caster sugar

• 500g mixed berries

• 2 tbsp icing sugar

• ½ tbsp rose water

• 400ml vegan coconut yoghurt

1 Heat oven to 110C/90C fan/gas ¼ and line a baking

tray with parchment. Whisk the drained chickpea liquid

with an electric whisk until white, fluffy and just holding

its shape – be persistent, this will take longer than you

imagine. Gradually whisk in the caster sugar until your

chickpea meringue reaches stiff peaks. Spoon the

vegan meringue onto the baking parchment and bake

for 1 hr 30 mins, or until it comes off the paper easily.

Leave to cool.

2 Meanwhile, mix the berries with the icing sugar and rose

water. Set aside for 30 mins so the flavours infuse and

the berries release some of their juices.

3 Put the yoghurt into a large bowl, crush in the meringues

then stir through one-third of the fruit, rippling it through

the yoghurt. Spoon into 4 serving dishes then top with

the remaining fruit.

Nutrition per serving

Kcals 383 • fat 19g • saturates 17g • carbs 46g • sugars 42g • fibre 5g • protein 4g • salt 0.2g

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