Vegan Eton Mess Dessert
1 cup aquafaba (the soaking liquid from chickpeas 1 1/2 cups)
¼ teaspoon cream of tartar
1/2 cup icing sugar
½ teaspoon vanilla extract
3 cups mixed berries, or desired fruit
1 cup powdered sugar, sifted
1/2 cup coconut cream, chilled overnight
Heat the oven to 300 F. and line a large baking tray with parchment paper.
To make the meringue, add the aquafaba into a large bowl and beat on a high speed using the whisk attachment on a stand mixer, for 5 minutes until very light and fluffy.
Add the cream of tartar, then the icing sugar 1 tbsp at a time, fully incorporating each before adding the next. When all the sugar has been added, mix in the vanilla and whisk until stiff, glossy peaks form.
Place aquafaba meringue into a piping bag. Pipe 2 inch meringues onto the parchment lined baking sheet.
Bake for 1hr or until crisp. Leave to cool completely before making Eton Mess.
Mix the desired fruit with 2 tbsp of the icing sugar and put to one side.
Whip the coconut cream in a large bowl until thick and creamy ( use only the cream on the top of the can, not the liquid). Add the remaining icing sugar and whisk until smooth.
Break the meringues into pieces, sprinkle a little into the bottoms of four sundae glasses, alternating with the berries, whipped coconut cream and more meringues. End with a dollop of coconut cream and enjoy!