Light, creamy, and bursting with ripe summer berries, this vegan Eton Mess is a heavenly mix of crisp aquafaba meringue, whipped coconut cream, and tangy coconut yoghurt. Indulgent, vibrant and completely plant-based, it’s the perfect refreshing dessert for warm days.
Ingredients
- 80g aquafaba (the soaking liquid from half a 400g tin of chickpeas)
- ¼ tsp cream of tartar
- 60g icing sugar
- ½ tsp vanilla extract
Filling
- 500g mixed berries
- 80g icing sugar sifted
- 100ml coconut cream chilled
- 250ml coconut yoghurt
Method
Preheat the oven to 150C (130C fan/gas 2) and line a large baking tray with baking paper.
Whisk the aquafaba in a large bowl using a stand mixer or electric beaters for 5 minutes until light, fluffy, and doubled in volume.
Add the cream of tartar, then gradually whisk in the icing sugar, 1 tbsp at a time. Once all the sugar is added, mix in the vanilla and whisk until stiff, glossy peaks form.
Spoon or pipe 6cm circles onto the tray, leaving space between. Bake for 1 hour or until crisp, then leave to cool.
Mix the berries with 2 tbsp of the icing sugar and set aside.
Whip the coconut cream until thick. Add the remaining icing sugar and whisk again, then fold in the coconut yoghurt and whisk until light and airy.
To assemble, break the meringues into pieces and layer in sundae glasses with the berries and whipped coconut cream. Finish with extra meringue on top.