Vegan Eton Mess

Vegan Eton Mess

Lottie is our vegan chef at MoaAlm Mountain Retreat. She has a passion for wild and foraged foods and her travels across the world serve as inspiration for many of her dishes. For the start of summer, she inspires us with her favourite dessert from her home country Great Britain.

It may sound strange for an English person to say they miss the taste of home – but English summertime desserts are particularly special. Historically, they make the most of the amazing wild foods we have in Britain, and my favourite for the month of June – Eton Mess.

For those of you who don’t know, Eton Mess is a traditional summer dessert made with strawberries, cream and meringue. ‘That doesn’t sound very vegan’, I hear you say. You are right, it is probably one of the most difficult desserts to ‘veganise’. Usually I am not much of a fan of ‘veganising’ food. But for this dessert I make an exception, because of the wonderful, magical liquid that most of us throw away. You guessed it – aquafaba.

Aquafaba for making vegan meringues
Aquafaba is the liquid left over when cooking beans or chickpeas
Vegan Aquafaba Meringues

Aquafaba is the liquid leftover when you cook chickpeas, or indeed, the liquid that is contained within a tin of beans or chickpeas that you buy from the supermarket. It is high in protein, and just like egg whites, can be whipped to produce the stiff peaks that we call meringue.

Vegan Aquafaba Meringues
Aquafaba can be whipped to produce the stiff peaks that we call meringue
Wild Alpine Strawberries

June and July are especially beautiful months here at MoaAlm. Our guests walk with our hiking guides through rich meadows, to alpine peaks, where wild foods, fed by the snow melt from the winter, emerge into the summer sunshine. In June the wild strawberries begin to appear. They are much smaller than the cultivated strawberries you may buy at the supermarket, but are deliciously sweet, and deliciously free!

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So let's make the most of this delicious wild berries, satisfy my cravings for home, and give ourselves a challenge. Vegan Eton Mess!

Aquafaba Meringues

Step 1:


50ml aquafaba

60g caster sugar

⅛ teaspoon lemon juice

⅛ teaspoon vanilla bean paste

⅛ teaspoon rosewater

I was intimidated by aquafaba for a LONG time. But really these vegan meringues are very simple. If at first you don't succeed, please try again! It's totally worth it! Watch the video below by the brilliant minimalist baker to find out how to make your meringues.

Top tips from me:

  1. Ensure your bowl is completely clean by wiping it out with tissue and a tiny bit of vinegar
  2. Don’t knock the sides of the bowl with your whisk when whipping, this will knock the air out the meringue
  3. Be patient. Wait for your meringue to form stiff peaks before attempting to pipe it.
vegan meringues with aquafaba
Vegan meringues: light as air and the perfect summer dessert

Macerate your wild alpine berries

Step 2:


100g caster sugar

100ml water

Peel of lemon zest

1 tsp vanilla essence

10 whole black peppercorns

10 crushed cardamom pods

1 cinnamon stick

3 sprigs fresh mint

1 tsp rosewater

1 tbsp lemon juice

150g strawberries

  1. Heat the sugar, water, lemon zest, vanilla and spices (you can change the spices to suit your taste).
  2. Simmer until the sugar has dissolved and you have a sugar syrup.
  3. Remove from the heat and add the mint rosewater and lemon juice
  4. Add the strawberries and leave to infuse fr at least half an hour
  5. Drain the strawberries
Vegan Cream

Step 3:

There are many options for vegan cream depending on your budget and skill level. I would recommend that for this recipe, keep it simple. Buy a non-dairy whipping cream. The Oatley whipping cream is great here.

Serving your Vegan Eton Mess

Step 4:

Traditionally Eton Mess is served in a glass with the meringue, cream and strawberries mixed together. I prefer a more refined  dinner party presentation, but it’s really up to you how you serve this delicious dessert.

Vegan Eton Mess
Vegan Eton Mess at MoaAlm Mountain Retreat

Pop a small blob of cream in the plate centre. This will hold the meringue in place as you carry it to the table. Stick the meringue on top of your blob of cream and heap a tablespoon of cream into the centre of your meringue. Take your strawberries and stick them lengthways into the cream in a spiral shape. Finish with a drizzle of macerating syrup and wild flowers for decoration.

We would love to see your efforts to create Vegan Eton Mess. Leave us a comment below or tag us in your photos @moaalmretreat

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We are one of the only hike and yoga retreats in the alps offering a fully vegan experience. Why not join us this summer to experience our amazing vegan holiday in the Austrian Alps?

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