Vegan Eton Mess
Eton Mess is a timeless British summer favourite: layers of crisp, airy meringue, sweet juicy strawberries, rich strawberry coulis, and fluffy whipped cream. This 100% vegan version uses aquafaba meringue and plant‑based cream — no eggs, dairy, or honey — while keeping all the classic contrast of crunchy, soft, sweet, and tangy flavours that make it so beloved.
Shared by james
Time
120 min
Serves
4
Difficulty
medium
đź›’ Ingredients
- #Vegan Meringue
- 120ml aquafaba (liquid from 1 tin chickpeas, chilled)
- 150g caster sugar
- ½ tsp vanilla extract
- ½ tsp lemon juice
- Pinch of cream of tartar (optional, for extra stability)
- #Strawberry Coulis & Fruit
- 300g fresh strawberries, hulled
- 2 tbsp icing sugar
- 1 tsp lemon juice
- Extra 200g fresh strawberries, roughly chopped or halved
- #Cream Layer
- 350ml chilled vegan double cream or full‑fat coconut cream
- 1 tbsp icing sugar
- ½ tsp vanilla extract
👩‍🍳 Instructions
- 1
Make the meringue: Preheat oven to 110°C / 225°F. Line a tray with baking paper. Whisk chilled aquafaba, lemon juice, and cream of tartar until frothy. Gradually add caster sugar, 1 tbsp at a time, whisking on high speed until stiff, glossy peaks form and sugar has dissolved. Fold in vanilla. Spoon or pipe onto the tray; bake for 90–100 minutes until crisp and dry to the touch. Turn off the oven, leave the door ajar, and let cool completely inside.
- 2
Make the coulis: Blend 300g strawberries with icing sugar and lemon juice until smooth. Strain if you prefer it seedless.
- 3
Whip the cream: Whisk chilled vegan cream with icing sugar and vanilla until thick and fluffy.
- 4
Assemble: Break the cooled meringue into chunky pieces. Layer meringue, chopped fresh strawberries, coulis, and whipped cream in glasses or a large bowl — repeat until full. Finish with extra fruit, coulis, and a dusting of sugar.
- 5
Serve: Enjoy immediately so the meringue stays crisp!