Chocolate Eton Mess
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 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
  1. Pre-heat oven to 150°C and line two baking trays with baking paper.
  2. 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.
  3. Spoon the mixture onto the prepared trays to form 4 individual meringues.
  4. Place in pre-heated oven and bake for 40 minutes or until the meringue easily peels away from baking paper. Gently crush the meringues.
  5. 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.
Recipe by Australian Gluten-Free Life Magazine at