Nothing says summer like a sweet, berry-filled Eton mess and this vegan version swaps the egg whites in the meringues for an ingenious alternative
Prep:20 mins
Serves 4
Drained liquid from a 400g can chickpeas (aquafaba)100g golden caster sugar500g mixed berries2 tbsp icing sugar½ tbsp rose water400ml vegan coconut yogurt (we used COYO, vanilla flavoured)rose petals, to serve
STEP 1Heat oven to 110C/90C fan/gas 1 and line a baking tray with parchment. Whisk the drained chickpea liquid with an electric whisk until white, fluffy and just holding its shape – be persistent, this will take longer than you imagine. Gradually whisk in the caster sugar until your chickpea meringue reaches stiff peaks. Spoon the vegan meringue onto the baking parchment and bake for 1hr 30 mins, or until they come off the paper easily. Leave to cool.STEP 2Meanwhile, mix the berries with the icing sugar and rose water. Set aside for 30 mins so the flavours infuse and the berries release some of their juices.STEP 3Put the yogurt into a large bowl, crush in the meringues then stir through 1/3 of the fruit, rippling it through the yogurt. Spoon into 4 serving dishes then top with the remaining fruit and the rose petals.
