Vegan Eton Mess with Limoncello

Vegan Eton Mess

Vegan Eton Mess – a light and dreamy dessert made from homemade meringues, cream and strawberries cooked in a limoncello sugar syrup.

I have always cooked strawberries on the BBQ and love how soft they go when cooked. The first time I made Limoncello Strawberries was on the BBQ, but these can be made in a normal saucepan too.

They are delicious eaten on their own, but also as part of this Vegan Eton Mess.

Ingredients

  • Punnet of Strawberries
  • Glug of Limonchello
  • 1-2 tbsp sugar
  • Crushed Meringue – vegan or non-vegan if you prefer

For the Meringue

  • 150ml Aquafaba/4 Eggs if you are not vegan
  • 225g caster sugar
  • 1 tsp cornflour
  • 1 tsp white wine vinegar

Method

For the Limoncello Strawberries:

Place the strawberries in a pan, along with the caster sugar and limoncello and cook for 10-15 minutes on a low heat until all the sugar has dissolved and the strawberries are soft. Leave to one side.

For the Meringue:

The meringue recipe was inspired by Mary Berry’s Pavloa recipe which I made first to see how a traditional meringue would turn out before adapting. You can see how my efforts turned out below!

Instead of using whipped cream, I used this Vegan Squirty cream, and topped with Strawberries and blueberries.

To make the meringue vegan, all that is needed is to change the 4 egg whites in Mary Berry’s recipe for 150ml of aquafaba, which is the amount you would find in a standard can of chickpeas (400g).

Preheat the oven to 140C fan or 160C. Lay a sheet of parchment paper on a baking sheet and mark a 23cm (9in) circle on it.

Pour the aquafaba or eggs into a mixer. Whip until it forms soft peaks. This will take a little longer than if you are using eggs, around about double the time. Add the sugar a spoonful at a time, whisking well each time, until all of the sugar has been added.

Mix the cornflour and white wine vinegar together and whisk it into the meringue mix.

Spread the meringue onto the parchment paper to cover the circle, building the sides up higher than the middle.

Place in the oven and bake for 1 hour until firm to the touch and a pale beige colour. Turn the oven off and allow the pavlova to cool in the oven. Leaving the door closed will result in a marshmallowy meringue.

Once cold and remove from the parchment paper.

To make a pavlova, fill with whipped cream and fruit.

To make Eton Mess, crush the meringue into little bits and layer in a glass with strawberries and cream.

Vegan Eton Mess

Vegan Eton Mess with Limoncello

freefromfoodie
Prep Time 1 hr
Cook Time 2 hrs
Course Dessert

Ingredients
  

For the Meringue

  • 150 ml Aquafaba or 4 Eggs
  • 225 g Caster Sugar
  • 1 tsp Cornflour
  • 1 tsp White Wine Vinegar

For the Eton Mess

  • Punnet of Strawberries
  • 1-2 tbsp Sugar
  • Crushed Meringue

Notes

For the Meringue:
  1. Preheat the oven to 140C fan or 160C. Lay a sheet of parchment paper on a baking sheet and mark a 23cm (9in) circle on it.
  2. Pour the aquafaba or eggs into a mixer. Whip until it forms soft peaks. This will take a little longer than if you are using eggs, around about double the time. Add the sugar a spoonful at a time, whisking well each time, until all of the sugar has been added.
  3. Mix the cornflour and white wine vinegar together and whisk it into the meringue mix.
  4. Spread the meringue onto the parchment paper to cover the circle, building the sides up higher than the middle.
  5. Place in the oven and bake for 1 hour until firm to the touch and a pale beige colour. Turn the oven off and allow the pavlova to cool in the oven. Leaving the door closed will result in a marshmallowy meringue.
  6. Once cold and remove from the parchment paper.
For the Limoncello Strawberries:
  1. Place the strawberries in a pan, along with the caster sugar and limoncello and cook for 10-15 minutes on a low heat until the sugar has dissolved and the strawberries are soft.
To make Eton Mess, crush the meringue into little bits and layer in a glass with strawberries and cream.
Best served on the same day as making, but will keep in the fridge for 2 – 3 days.
 
Keyword Eton Mess, Limoncello strawberries
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