How to make the perfect vegan Eton mess:

  • Tip a 400g can of chickpeas into a sieve over a large bowl. Reserve the chickpeas for other recipes.
  • Whisk the water from the can (or 'aquafaba') to soft peaks, then add 100g golden caster sugar. Whisk again.
  • Gently drop dessert-sized spoonfuls of the mixture onto a baking sheet lined with baking paper.
  • Bake for 1hr 15mins at 110C/90C Fan/gas mark 1. Then cool.
  • Add 500g mixed berries to a large bowl, sprinkle over 2 tbsp icing sugar and ½ tbsp rose water. Leave for 20 mins.
  • Add 400ml coconut yogurt to a bowl.
  • Crush the meringues with your hands and add to the yogurt, then add 1/3 of the the fruit and mix.
  • Split between glasses, top with the remaining fruit, a little of the fruit juices and some rose petals.
Ad

For more detailed information, see this vegan Eton mess recipe.

Ad

Enjoyed this?

Browse our vegan dessert collection for more sweet treats.

Sponsored content

Comments, questions and tips

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Be the first to comment

We’d love to hear how you got on with this recipe. Did you like it? Do you have suggestions for possible swaps and additions? Or simply ask us your questions...

Ad
Ad

Related guides

Good Food summer magazine on a promotional image

5 issues for just £5

Subscribe to Good Food magazine and get delicious ideas delivered to your door.
Subscribe now
Ad

You may also like

Sponsored content