Vegan Eton Mess

Indulge in the sweet, airy delight of Vegan Eton Mess, a plant-based twist on the classic British dessert that's as decadent as it is refreshing. Featuring crisp aquafaba meringues made from the magical liquid found in canned chickpeas, this recipe brings a cruelty-free innovation to your dessert table. Layers of luscious coconut whipped cream, sweet-tart strawberries and raspberries, and a hint of aromatic vanilla create a symphony of flavors and textures. Perfectly garnished with fresh mint, this vegan dessert is light, creamy, and bursting with juicy berries in every bite. Whether you're looking for an elegant dinner party treat or a quick summertime indulgence, this dairy-free, egg-free Eton Mess is easy to prepare, gluten-free, and irresistibly Instagram-worthy.

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 110°C (230°F) and line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Beat in the vanilla extract and lemon juice until well combined.

Step 5

Spoon the meringue mixture onto the prepared baking sheet, making small dollops or nests.

Step 6

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.

Step 7

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.

Step 8

Add the icing sugar and beat until smooth, thick, and creamy. Chill in the refrigerator until ready to use.

Step 9

Wash and slice the strawberries. Place them with the raspberries in a bowl, lightly mashing some to release juices.

Step 10

Once the meringues are ready, take them out and gently crush them into pieces.

Step 11

To assemble, layer the crushed meringue, whipped coconut cream, and berry mixture in serving glasses or bowls.

Step 12

Garnish with fresh mint leaves before serving.

Nutrition Facts

Serving size	(1105.6g)

Amount per serving	% Daily Value*
Calories	2188.2

Total Fat 144.2g	0%
Saturated Fat 122.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 226.5mg	0%
Total Carbohydrate 232.4g	0%
Dietary Fiber 25.3g	0%
Total Sugars 196.0g
Protein 17.8g	0%

Vitamin D 0IU	0%
Calcium 160.2mg	0%
Iron 16.9mg	0%
Potassium 1987.2mg	0%

*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.

Source of Calories

Fat: 56.5%

Protein: 3.1%

Carbs: 40.4%