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
- 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.
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.