A dessert glass serving vegan Eton mess

Vegan Eton mess

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(3 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins


Serves 4

Nothing says summer like a sweet, berry-filled Eton mess and this vegan version swaps the egg whites in the meringues for an ingenious alternative

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving (4)

  • kcal383
  • fat19g
  • saturates17g
  • carbs46g
  • sugars42g
  • fibre5g
  • protein4g
  • salt0.2g
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  • Drained liquid from a 400g can chickpeas (aquafaba)
  • 100g golden caster sugar
  • 500g mixed berries
  • 2 tbsp icing sugar
  • ½ tbsp rose water
  • 400ml vegan coconut yogurt (we used COYO, vanilla flavoured)



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • rose petals, to serve


  1. Heat oven to 110C/90C fan/gas 1 and line a baking tray with parchment. Whisk the drained chickpea liquid with an electric whisk until white, fluffy and just holding its shape – be persistent, this will take longer than you imagine. Gradually whisk in the caster sugar until your chickpea meringue reaches stiff peaks. Spoon the vegan meringue onto the baking parchment and bake for 1hr 30 mins, or until they come off the paper easily. Leave to cool.

  2. Meanwhile, mix the berries with the icing sugar and rose water. Set aside for 30 mins so the flavours infuse and the berries release some of their juices.

  3. Put the yogurt into a large bowl, crush in the meringues then stir through 1/3 of the fruit, rippling it through the yogurt. Spoon into 4 serving dishes then top with the remaining fruit and the rose petals.

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Comments, questions and tips

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Meg Norris's picture
Meg Norris
11th Jan, 2020
I used this recipe as a base and added 1/4 teaspoon cream of tartar and 150g of ordinary caster sugar (golden variety wasn't available). I made sure I kept whipping the aquafaba until peaks formed, then took 10 minutes to add the sugar, one dessert spoon at a time. This is the same way I make standard pavlova. t worked beautifully and the meringues look very impressive. With our humid climate, they're a bit sticky but I'll dry them out a bit in the oven before using them. I'll definitely make this again for my vegan friends.
5th Aug, 2019
I couldn't disagree more than with the other review. The aquafaba worked brilliantly, although I discovered that it only set crisp and detached easily from the parchment as it cooled; I had been cooking it for longer and longer to no avail, so it ended up a little over-done. It went down a treat with my vegan and omnivorous guests, and with me.
Aadya Bhattarai's picture
Aadya Bhattarai
25th May, 2019
Honestly, do not waste your time with this. At the start, it was going quite well until when I put it in the oven. I kept it in for the required amount of time but when I took it out, they were completely flat, soft (even after 1hr+ of cooling) and tasted very bad. To be honest I think it is because of the aquafaba- in standard meringues there is something to combine it all together (the protein in the egg) but in this it is like trying to make cake with milk and butter. Do not bother trying this- it is a waste of time and energy. You are much better off buying vegan meringues from a supermarket. Hope this helped.
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