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

On the hunt for more gluten-free chocolate the desserts everyone will love? Our chocolate recipe collection is packed with recipes that will fix those chocolate cravings.

We love:
Becky Excell’s No Bake Chocolate Cream Pie
3-Ingredient Chocolate Brownies
Double Choc Blondies
Chocolate Rainbow Bars

But there are so many more to choose from. Head over to our Chocolate Collection now to find a new favourite recipes.

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

Chocolate Eton Mess

Cara Boatswain
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Servings 4

Ingredients
 

  • 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

Instructions
 

  • 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.
Hungry for more?Keep cooking with a subscription to AGFL Magazine. Over 50 allergy-friendly recipes in every issue, plus expert advice, tips and more.

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.

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