Here we have a vegan Eton mess, combining crushed meringue nests, chopped sourplums, plum compote and fresh cream. I’ve updated the classic dessert and used South African sourplums for a more tangy and maturer flavour.
The fruit
I’ve given the British dessert a South African twist, using tart sourplums in place of the usual strawberries. Sour plums are native to SA, growing on small shrub trees. The plums have a sharp, sour flavour, which when you add sugar, produce a lovely sweet-tangy flavour. Regular plums work just as well, just add a squeeze of lemon or lime to help replicate the bitter flavour.
The meringue
So you thought you could no longer make meringues now you’ve turned vegan? Well, think again friends. Now, even I was surprised by how well chickpea water (aquafaba) can replace egg whites. Adding a dash of vinegar helps the meringue keep its structure. Add the sugar one tablespoon at a time to ensure the meringue remains light and airy, with stable peaks. Finally, add a dash of vanilla extract for a subtle sweet smokiness. I love adding either strawberry or raspberry sauce to the piping bag for a touch of colour and fruitiness.
Leave a comment and let me know how you get on making this vegan Eton mess. I would love to see your creations over on instagram!
For more vegan desserts
vegan salted caramel cheesecake
Vegan Eton mess
Ingredients
For the vegan meringue nests
- 1 x 400g tin chickpeas reserving 125mls aquafaba
- 115 g caster sugar
- 1 tsp vanilla extract
- 1/2 tsp white wine vinegar
- 50 g raspberries
For the compote
- 360 g plums
- 4 tbsp demerara sugar
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 100 mls water
To serve
- 440 g sourplums or regular plums
- 250 g vegan single cream
- 2 tbsp demerara sugar
Instructions
- Prepare a baking tray lined with greaseproof paper.
- Drain the chickpeas in a colander, reserving the chickpea water (aquafaba) in a large bowl. Add the white vinegar.
- Use an electric whisk on its highest setting to whisk the aqaufaba until it forms soft peaks; this should take approximately 10 minutes.
- Add the caster sugar 1 tbsp at a time, whisking well in between each addition. The meringue should form firm peaks after 7 minutes. Whisk in the vanilla extract.
- Stain the raspberries in a seive. Pour the juice around the circumference of a piping bag, ensuring it doesn’t collect at the nozzle. Scoop the meringue into the piping bag until two-thirds full.
- Pipe 20 meringue nests onto the baking tray, leave a 1 inch space between each nest.
- Bake at 90°C fan for 1hour 10mins. Turn off the oven and leave the meringue nests to cool, with the oven door open, for 45 minutes.
- Meanwhile make a start on the plum compote. Slice the plums and place in a saucepan with the remaining ingredients. Bring to the boil, then reduce the heat and simmer for 10 minutes, mashing the plums as they soften. Pour the compote into a bowl and chill in the fridge for 45 minutes.
- To prepare the Eton mess, pour half the compote into 4 serving glasses. Roughly mash the meringue nests and layer these over the compote. Follow with 1/2 the cream. Repeat these steps finishing with the meringue nests, slices of fresh plums and a sprinkling of demerara sugar.