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Vegan Eton mess

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.
Course Dessert
Cuisine English, Vegan
Keyword vegan eton mess
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling time 8 hours
Total Time 10 hours
Servings 8 people
Calories 319kcal

Equipment

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

  1. 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.
  2. You can use ready made vegan meringues instead if you don't want to make your own.
  3. 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.

  4. Nutritional information is approximate and is intended as a guide.

Nutrition

Calories: 319kcal | Carbohydrates: 33g | Protein: 1g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 77mg | Fiber: 1g | Sugar: 31g | Vitamin A: 6IU | Vitamin C: 29mg | Calcium: 8mg | Iron: 1mg