Dessertsdeliciouslyella
Eton Mess
This is the perfect summertime dessert — packed with crispy plant-based meringue, syrupy roasted strawberries and fluffy whipped coconut yoghurt.
👥 2 Servings⏱️ Prep & Cook: 2h 25m🔥 Cook: 2h 25m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 110°C / 90°C fan / 230°F. Line a large flat baking tray (or 2 small ones) with parchment paper.
2
Put the aqua faba and caster sugar into a large bowl (or the bowl of a stand mixer with a whisk attachment) and whisk for ⏱️ 8 minutes until it’s thick, glossy and holds its shape with stiff peaks.
caster sugar0.5 cup
3
Spread the meringue onto the lined baking tray, and bake for ⏱️ 2 hours until crisp. Remove from the oven and leave to cool completely.
4
When ready to serve, make the whipped ‘cream’. Pour the coconut yoghurt into a large bowl (or the bowl of a stand mixer with a whisk attachment) and whisk for ⏱️ 4 minutes. Then add the maple syrup and vanilla bean syrup and whisk to combine.
5
To assemble, layer up the meringue into 4 bowls with the roasted strawberries and cream.
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