Vegan Eton mess is a plant-based version of a classic English dessert made from meringues, whipped cream and strawberries. Said to originate from the public school Eton College, this egg and dairy free version of the summer dessert is sweet treat heaven.
Eton mess - a messy jumble of fruit, crumbled meringue and whipped cream - is a real crowd pleaser of a dessert.
It's a great one to make if you have a lot of leftover meringue. And it's also a great use for any broken meringues you might have.
My kids adore Eton mess. Sometimes I make a slightly healthier version with thick vegan coconut or oat yoghurt instead of the whipped cream.
And it's very adaptable too - try using different kinds of fruit.
We love vegan Eton mess because it's:
- delicious
- a great way to use up different summer berries
- easy to make
- good way to use up leftover meringue
- always popular.
The origins of Eton mess
The most common version of the story of how Eton mess was created involves a dropped meringue pudding and a cricket match in the late Victorian period.
There is however a second version of the story, which involves a dog and a picnic.
Whichever one is true, Eton mess is a delicious summer dessert that no-one can refuse.
Read more about the history of Eton mess.
Making meringue vegan
At first glance it might seem impossible to make vegan meringue. After all, the key ingredient is egg white right?
A classic meringue is made from mainly whisked egg whites and sugar.
However, there's a wonderful vegan ingredient called aquafaba, which whips up just like egg whites and allows vegans - and those who can't eat eggs - to enjoy meringue.
What is aquafaba?
Now this might sound werid but aquafaba is the liquid in a tin of beans - most commonly chickpeas.
At first this is mind boggling but when you think about it it starts to make sense. Beans and legumes contain a lot of protein.
This protein ends up in the water the beans are cooked and stored in.
And so, due to its high protein content, aquafaba whips up into peaks just like egg whites do to perfect vegan meringue.
Aquafaba tips
- It is important to use a high powered whisk - I recommend using a stand mixer - to get your aquafaba to whip up enough to make meringue.
- Be sure to use a spotlessly clean bowl and add a little white wine vinegar to help its structure.
- It’s also vital that you leave the meringue in the oven until it’s completely cool.
For more troubleshooting tips take a look at my aquafaba pavlova post.
Storage
Eton mess is best assembled and eaten straight away.
If you want to make the elements in advance the meringues can be made and stored in an airtight container (once completely cool) for up to two weeks.
The cream can be whipped the day before, covered and stored in the fridge overnight.
The strawberries can be chopped and patted dry on kitchen paper, then stored in the fridge overnight in an airtight container.
Once the Eton mess has been assembled it can be stored in the fridge for a few hours. Any longer and the meringue will start to go soft.
Leftovers are safe to be refrigerated but the meringue will soften and then start to dissolve into the cream. Still tasty though!
More recipes you might like
- Vegan pavlova with coconut cream and berries
- Rosewater aquafaba meringue
- Raspberry coconut chia pudding
- Gooseberry crumble
What equipment do you need?
I strongly recommend that you use a stand mixer with a whisk attachment to make your vegan meringues. An electric hand whisk will do the job but you won’t get such a good result.
You will also need:
- Baking tray
- Baking paper
- Digital scales
- Measuring spoons
- Chopping board
- Sharp knife
- Piping bag (optional)
Ingredients
For the meringues
- 120 ml aquafaba (the liquid from an unsalted tin of chickpeas - one 400g tin should give you enough liquid)
- 225 g caster sugar
- 1.5 teaspoons white wine vinegar, or lemon juice or cider vinegar
For the Eton mess
- 540 ml vegan double cream, I used two tubs of Elmlea plant cream
- 400g strawberries
- cooked meringues (using ingredients above)
Variations
- Use bananas instead of strawberries and drizzle chocolate sauce over the top.
- Raspberries, blackberries and blueberries are all good instead of strawberries.
- Frozen berries can be used - defrost and drain in a colander before using.
How to make vegan Eton mess
To make the meringues
- Preheat the oven to 130°C/ 150°C/gas mark 2 and line a baking tray with non stick paper. Place 120ml aquafaba into a clean mixing bowl
2. Whisk for 10-15 minutes on high speed - for best results use a stand mixer.
3. Continue whisking until you have a fluffy white mixture that forms stiff peaks (like whipped egg whites). This can take anything from 10-18 minutes.
4. Continue whisking for a further five minutes, adding a spoonful of sugar at a time.
5. Finally whisk in the white wine vinegar.
6. Spoon or pipe the mixture into 12 circles on your lined baking tray.
7. Bake in the pre-heated oven for 1 hour 30 minutes until the top is firm. Leave to cool completely in the oven (don't skip this stage).
To construct the Eton mess
- Whip the dairy free cream with an electric whisk until thick. Chill in the fridge for 30 minutes if you have time. Chop the strawberries and add ⅔ of them to the cream.
2. Crumble the meringue and add to the cream mixture.
3. Gently mix into the strawberries and cream.
4. Transfer to a serving bowl or individual glasses or bowls and top with the remaining chopped strawberries.
If you have made this recipe and loved it please consider leaving a comment and rating below.
Vegan Eton mess
Equipment
- Stand mixer with whisk attachment
- Baking paper
- Piping bag (optional)
Ingredients
For the meringues
- 120 ml aquafaba water from an unsalted tin of chickpeas
- 225 g caster sugar
- 1.5 teaspoons white wine vinegar or lemon juice or cider vinegar
For the Eton mess
- 540 ml vegan double cream I used Elmlea plant cream
- 400 g strawberries
Instructions
To make the meringues
- Preheat the oven to 130°C (fan)/150°C/gas mark 2.
- Line a baking tray with baking paper. Draw or trace 12 small circles onto the paper (optional).
- Pour 120ml aquafaba into a spotlessly clean mixing bowl. For best results use the bowl of a stand mixer. Whisk your aquafaba on a high speed for 10-15 minutes (see notes below) until you have stiff peaks that cling to a spoon if you try to spoon it.
- With the whisk still running add 225g caster sugar one spoonful at a time while you whisk for five more minutes.
- Next whisk in 1.5 teaspoons of white wine vinegar.
- Either use a piping bag to pipe meringue circles on to your prepared baking tray. Alternatively you can spoon the mixture on.
- Reduce the oven heat to 120°C(fan)/140°C/gas mark 1 and cook the meringues for 1 hour 30 minutes until firm on top.
- Turn the oven off and leave your meringues in the oven until they’re completely cool - overnight is best. Don’t be tempted to skip this stage as your meringues won’t stay together.
To make the Eton mess
- Once the meringues are completely cool you can construct your Eton mess.
- Using your whisk attachment beat the vegan double cream until thick. Place in the fridge for 30 minutes to firm up if you have time.
- Wash your strawberries and chop.
- Crumble the meringues into small pieces.
- Place the whipped cream into a large serving bowl. Add ⅔ of the strawberries and all of the crumbled meringue. Mix gently until everything is well combined.
- Add the remaining chopped strawberries to the top of the dish and serve.
- Store in the fridge if not serving immediately. Serve as soon as possible.
Notes
- Start this recipe the day before if possible as you need to leave enough time for the meringues to cool completely in the oven before making your Eton mess.
- You can use ready made vegan meringues instead if you don't want to make your own.
- Aquafaba usually whips up in 10 minutes. However, it could take longer depending on the power of your electric whisk and how thick your aquafaba is. On occasion it has taken me as much as 18 minutes to whisk into stiff peaks using my stand mixer, although it's usually less. Please see my vegan pavlova post for troubleshooting tips if this is your first time making vegan meringue.
- Nutritional information is approximate and is intended as a guide.
Nutrition
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