Gluten-Free-Chocolate-Eton-Mess-Meringue-with-Chocolate-Sauce-and-Cream in two serving glasses

Our Chocolate Eton Mess is a decadent twist on the traditional dessert thought to have originated from Eton College in the UK in 1893. We’ve replaced the usual strawberries with a thick chocolate sauce.

This recipe requires only a handful of ingredients, but you can save time by substituting the homemade chocolate meringue for store-bought. Most supermarkets stock gluten-free vanilla meringue nests and bites, either of these can be used in this recipes, but as always, double check ingredients before purchasing.

Chocolate Eton Mess

Cara Boatswain
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dessert
Servings 4


  • 4 egg whites
  • 1 cup caster sugar
  • 2 teaspoons gluten-free pure icing sugar
  • ½ teaspoon white vinegar
  • 2 teaspoons gluten-free cocoa powder
  • Gluten-free chocolate sauce to serve
  • Whipped cream to serve


  • Pre-heat oven to 150°C and line two baking trays with baking paper.
  • Place egg whites in a mixing bowl and use an electric beater to mix until stiff peaks form. Gradually add sugars and continue to beat until sugar has dissolved. Gently fold vinegar and cocoa powder.
  • Spoon the mixture onto the prepared trays to form 4 individual meringues.
  • Place in pre-heated oven and bake for 40 minutes or until the meringue easily peels away from baking paper. Gently crush the meringues.
  • Pour a good dollop of chocolate sauce in the base of four serving glasses. Top with a handful of crushed meringue followed by cream. Repeat until you've finished the meringue. Serve immediately.
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For more delicious gluten-free chocolate recipes, pick up a copy of Issue 13 of Australian Gluten-Free Life magazine.

Chocolate Eton Mess recipe by Cara Boatswain and photo by Brandee Meier.