As the Platinum Jubilee of Elizabeth II is being celebrated this extended bank holiday I decided to make Eton Mess in her honour. This dessert reminds me of the wonderful years I lived in London. The recipe is without added sugar, but unfortunately it isn’t possible to make a sugarless meringue with aquafaba. I had to use egg whites, so the dessert isn’t completely vegan. However, it’s dairy free.
Best wishes to Her Majesty the Queen. Long may she reign! 👑
Oatly whippable creamy oat and whipped coconut cream in equal measures. How much you use of the mixed cream is a matter of taste. At least enough to fill a medium sized bowl.
2 egg whites
2 tbsp stevia powder
little less than 1 tsp cream of tartar
1/2 tsp pure vanilla powder
Preheat the oven to 90 degrees.
Pour the egg whites into a large bowl and use an electric whisk or stand mixer to whisk them into an opaque white foam.
Then add the stevia powder as well as the cream of tartar and whisk on relatively high speed until the blend is stiff. It should behave just about like a traditional meringue. Add the vanilla powder towards the end.
Form small meringue tops on a tray that’s been lined with baking paper. Bake for an hour and then let it cool in the oven.
When the meringue is properly cold and dry you can use it.
Keeps well in the freezer.
As an option I’ve sometimes added finely chopped chocolate and nuts to the meringue and that’s nice too, but not in the traditional recipe.
1 cup rhubarb, cut in small cubes
1/2 tbsp chia seeds
1/4 cup water
5 strawberries, cut in small cubes
Boil everything in a small saucepan for about 5 minutes, or until the rhubarb has become soft, but you can still see the form of the cubes. It’s a matter of taste though how much you boil it, if you prefer it to become almost jam like, that’s alright too. You can substitute the strawberries with 1 tbsp of stevia powder or ten drops stevia or monk fruit, but then a little less water is needed.
Now arrange the dessert this way;
Mix together whipped coconut cream and whipped oat cream in a bowl, or simply use either of them if you prefer.
Roughly crush the meringue into the cream.
Add chopped strawberries. Then swirl through the rhubarb compote. You can skip the rhubarb compote, or blitz some strawberries to make a sauce and use that instead. In the traditional recipe a strawberry sauce is used.
Dollop carefully into bowls or glasses and decorate with a strawberry.
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