Eton Mess

Eton Mess

The meringues used in this recipe have a rich, caramel flavour thanks to the coconut sugar. They pair perfectly with the light, fresh flavours of the strawberries and cream.


For the meringues:

  • 60ml (2 fl oz) aquafaba
  • ⅛ tsp cream of tartar
  • 50g (1.7 oz) coconut sugar

For the Chantilly cream:

  • 120ml (4 fl oz) almond milk
  • 100g (3.5 oz) blanched almonds, soaked overnight
  • 1 tbsp agave syrup
  • ½ tsp vanilla extract

For the strawberry sauce:

  • 100g (3.5 oz) strawberries
  • 1 tbsp agave syrup
  • 1 tbsp water
  • ¼ tsp xanthan gum

To assemble:

  • 100g (3.5oz) strawberries, sliced

To serve

  • 1
    Preheat the oven to 130°C/250°F/Gas ½. To make the meringue, add the aquafaba and cream of tartar to a mixer (or use an electric hand blender) and whisk until stiff peaks have formed.
  • 2
    Slowly add the coconut sugar to the aquafaba, whilst continually whisking; the meringue will start to go brown as the coconut sugar dissolves. Keep whisking until glossy stiff peaks have formed.
  • 3
    Transfer the meringue mix to a piping bag and pipe 2-inch rounds onto a lined baking tray. Place the meringues into the oven to bake for 40 minutes. Once baked, turn off the heat but leave the oven door closed for 1 hour before removing the meringues.
  • 4
    For the Chantilly cream, add all the ingredients to a blender and blitz until smooth. Then transfer the cream to the fridge, to chill until serving.
  • 5
    For the strawberry sauce, blend all the ingredients together until smooth, then transfer to the fridge until serving.
  • 6
    To assemble the Eton mess, layer Chantilly cream, crushed meringue, strawberry sauce and sliced strawberries in a glass. Serve immediately.

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