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