Vegan Eton Mess
Delightfully light and utterly indulgent, this Vegan Eton Mess puts a plant-based twist on the classic British dessert, delivering layers of flavor and texture that everyone can enjoy. Made with aquafaba meringue—crafted from chickpea liquid and perfectly crisped in the oven—this recipe offers a stunning alternative to traditional egg-based meringue. Fluffy whipped coconut cream, naturally sweetened with a touch of icing sugar, complements the vibrant medley of fresh strawberries and raspberries, creating a refreshing, fruity balance. Perfect for summer gatherings or an elegant dinner treat, this dairy-free and egg-free dessert is topped with fragrant mint leaves for a final flourish. Easy to prepare yet visually stunning, this Vegan Eton Mess is a triumph for vegan desserts that don't compromise on taste or presentation.
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Recipe Information
Ingredients
- 120 ml Aquafaba (liquid from a can of chickpeas)
- 150 g Caster sugar
- 1 tsp Vanilla extract
- 1 tsp Lemon juice
- 400 ml Coconut cream (chilled overnight)
- 2 tbsp Icing sugar
- 200 g Fresh strawberries
- 200 g Fresh raspberries
- 5 g Fresh mint leaves for garnish
Instructions
Preheat your oven to 110°C (230°F) and line a baking sheet with parchment paper.
Pour the aquafaba into a large clean bowl and use an electric mixer to beat it on high speed until it forms soft peaks, about 5-7 minutes.
Gradually add the caster sugar, about a tablespoon at a time, while continuously beating the aquafaba. Continue until stiff peaks form and the mixture is glossy.
Beat in the vanilla extract and lemon juice until well combined.
Spoon the meringue mixture onto the prepared baking sheet, making small dollops or nests.
Bake in the preheated oven for 90 minutes, then turn off the oven and let the meringues cool completely inside the oven, with the door slightly ajar.
While the meringues are baking, prepare the whipped coconut cream. Scoop the solid part of the chilled coconut cream into a mixing bowl, leaving any liquid behind.
Add the icing sugar and beat until smooth, thick, and creamy. Chill in the refrigerator until ready to use.
Wash and slice the strawberries. Place them with the raspberries in a bowl, lightly mashing some to release juices.
Once the meringues are ready, take them out and gently crush them into pieces.
To assemble, layer the crushed meringue, whipped coconut cream, and berry mixture in serving glasses or bowls.
Garnish with fresh mint leaves before serving.
Nutrition Facts
Calories |
2191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.3 g | 185% | |
| Saturated Fat | 121.9 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 226 mg | 10% | |
| Total Carbohydrate | 232.8 g | 85% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 196.2 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2008 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
