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Vegan Eton mess

A vegan Eton mess made with crushed meringue nests, chopped South African sourplums, plum compote and fresh cream.
Prep Time35 minutes
Cook Time1 hour 10 minutes
Chill time45 minutes
Total Time2 hours 30 minutes
Course: Dessert
Keyword: vegan
Servings: 4
Author: aveggiefeast

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.