Meringue just is something special I think. So light and crunchy and sweet. It’s the perfect base for the whipped cream and fresh strawberries that come together to make the eton mess holy trinity. In this recipe I serve it in mini pavlova form where everyone gets one delicious meringue disc each. The meringue itself is made with chickpea water, or aquafaba as it’s called, to replace the traditional egg whites and it sounds strange but works a treat. With a little whisking patience you can make the most light meringue. I made this recipe with a three course menu in mind that starts with these marinated beetroot discs with cheesy cashew cream followed by this lemon risotto. Check out the video below for the full menu in motion. Enjoy!

Malin x

Eton Mess Mini Pavlovas

Serves 5.


For the meringue:

100 ml aquafaba (measured from a can/carton of chickpeas and chilled in the fridge for a couple of hours)

1 tsp corn starch

0,25 tsp vanilla powder

140 g sugar

1/8 tsp cream of tartar

To serve:

125 ml vegan cream for whipping, whipped

1 punnet of fresh strawberries

5 sprigs of fresh mint

Edible flowers, optional