Truly Yummy Eton Mess
A classic gluten free and dairy free Eton Mess that’s quick to prepare, perfect for Wimbledon, summer BBQs and effortless entertaining.
My Truly Yummy Eton Mess is a classic summer dessert that’s completely gluten free and dairy free. Light, fresh and wonderfully indulgent. It’s guaranteed to impress while being incredibly simple to make.
With Wimbledon season in full swing, there’s no better time to serve this iconic British dessert. Whether you pile it high as a spectacular centrepiece or layer it into elegant dessert glasses, it’s the perfect showstopping dessert for summer entertaining
Although it looks impressive, it’s surprisingly quick to prepare. The individual elements can all be made the day before, leaving you to simply assemble the dessert just before serving. Just remember, Eton Mess is at its very best when eaten immediately.
Perfect for BBQs, garden parties and family celebrations, serving it as a centrepiece means everyone gets their own meringue, plenty of cream and lots of fresh berries in every spoonful.
If you’re looking for a delicious twist on this traditional favourite, why not try my Truly Yummy Black Forest Eton Mess, where cherries and chocolate transform this classic dessert into another guaranteed crown-pleaser?
If you’re short on time, there’s nothing wrong with using good quality shop bought meringue nests which are widely available in most supermarkets. However, if you plan to create a true showstopper of a dessert, I highly recommend making your own. Not only do homemade meringues taste so much better but they’re wonderfully irregular in shape and create a far more impressive centrepiece.
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Truly Yummy Eton Mess
Equipment
- 1 Food mixer
- 1 non-stick silicone baking mat optional baking tray with baking parchment
- 1 small bowl
- 1 large serving plate
Ingredients
Meringues
- 3 large egg whites
- 150 ml caster sugar
- ¼ tsp cream of tartar
Strawberries
- 400 g strawberries, washed and sliced
- ½ lemon, juice only
- 1 tbsp caster sugar
- 220 g plant-based cream recommend Coconut Collab Double Cream
- 20 g flaked toasted almonds
Instructions
Meringues
- Heat the oven to 100℃ / Gas Mark ¼
- In the food mixer whisk the egg whites on high until frothy then sprinkle in the cream of tartar
- Continue to beat and slowly add the caster sugar a spoonful at a time until the mixture forms glossy thick white peaks and is no longer grainy in texture
- Using a large serving spoon, divide the meringue mixture into six generous spoonfuls on the prepared baking tray, leaving plenty of space between each one. Don't flatten the meringues. If needed, gently shape them into rough circles.
- Bake in the oven for 1 ½ hours
- When the time is up, immediately turn the oven off and leave the meringues in the oven for another 1-2 hours or until the oven has completely cooled down
- Either leave in the oven until you're ready to assemble or pop them in an air tight container until you're ready to use them
Strawberries
- Place the sliced strawberries into a small bowl, add the lemon juice and caster sugar
- Gently mix to coat the strawberries, then leave them to macerate in their lovely juices until you're ready to serve
Assembly
- Softly whip the plant-based cream until it holds it's shape
- Spread one or two spoonfuls of the whipped cream onto the centre of a serving plate to create a circular base for three of the meringues
- Add a spoonful on top of each of the three meringues and a spoonful of the strawberries including a little juice
- Next add two more meringues, cream and strawberries
- Finish with the final meringue, cream and strawberries to form a beautiful pyramid shape
- Sprinkle the toasted flaked almonds on top of the meringue pyramid
- Serve immediately
Dessert Glass Assembly
- Break up the meringues into bite sized pieces
- Create layers of meringue, then cream and strawberries into dessert glasses
- Top each dessert glass with toasted flaked almonds
- Serve immediately
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