Vegan Eton Mess
Dairy-free whipped cream with fresh fruit, eggless pavlova pieces and strawberry sauce.
Ingredients
For the pavlova:
- 80 ml Reduced aquafaba (see notes)
- ¼ Teaspoon Cream of tartar (sub for white vinegar)
- 150 g Caster sugar
- ⅛ Teaspoon Xanthan gum (optional, helps the pavlova to hold shape)
To assemble the Eton mess:
- 5 Tablespoons Strawberry jam (or strawberry puree made from 150g blended strawberries and 1 tablespoon icing sugar)
- 270 ml Dairy-free whipping cream (I used Elmlea plant double)
- 1 Tablespoon Icing sugar (omit if you're using cream that's already sweetened)
- 250 g Fresh strawberries
Instructions
For the pavlova:
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Preheat your oven to 130°C (110°C for fan ovens). Line a tray with baking paper.
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Add the reduced aquafaba to a medium-sized bowl, along with the cream of tartar. Use an electric whisk to whisk it for a minute or so until it becomes pale and frothy.
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While still whisking, slowly add in the caster sugar, around 1 tablespoon at a time. When all the sugar is used up, continue to whisk until you have a stiff, glossy meringue mixture. You should be able to turn the bowl upside down without it moving.
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If using xanthan gum, add and very briefly whisk it in.
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Pipe or spoon your pavlova onto the lined baking tray. Bake for 2 hours, then without opening the oven door, turn the oven off. Leave the pavlova to cool for 4 hours.
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Once cooled, remove it from the oven and gently peel off the baking paper.
Assembling the Eton mess:
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Mix the jam thoroughly in a small bowl to loosen it. Drizzle a small amount around the inside of 6 serving glasses or jars. Keep the rest aside.
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Break the pavlova into bite-sized pieces and roughly chop the strawberries.
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Whip the dairy-free cream with the icing sugar until thick. Fold the pavlova and strawberry pieces in, saving a small amount for topping.
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Swirl the remaining jam over the mixture and gently fold it in.
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Divide the vegan Eton mess between your 6 serving jars or glasses. Top with the leftover pavlova pieces and strawberries, and enjoy!
Recipe Notes
- M&S Plant Kitchen now sell ready-made vegan meringues! Feel free to use these if you don't want to make your own.
- To reduce aquafaba, weigh out the liquid from two 400g cans of tinned unsalted chickpeas. Place it in a saucepan and simmer on medium-high heat. Transfer it between the saucepan and a bowl to weigh it periodically until it has been reduced by half (I started with 180g and reduced it to 90g). Place it in the fridge overnight or for at least a few hours to chill- this will help it to congeal like egg whites.
- This dessert is best enjoyed immediately. It will last up to 12 hours in the fridge.