Yoghurt and vanilla Eton mess
Item 1 of 1
- medium
- 6
- 30 minutes
Made with thick, tangy Greek yoghurt, this Eton mess recipe from Matthew Tomkinson is a little kinder on the waistline, but lacks none of the beautiful flavours that epitomise British Summertime, fresh strawberries, juicy raspberries and aromatic vanilla.
First published in 2015
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Ingredients
Metric
Imperial
- 3 egg whites, large
- 200g of caster sugar, plus extra to sweeten the fruit
- 600g of fat free Greek yoghurt
- 1 vanilla pod, split and seeds saved
- 250g of strawberries
- 250g of raspberries
SAVE RECIPE
Equipment
- Blender
Method
1
Preheat the oven to 120°C/gas mark 1/2
2
In a bowl, whisk the egg whites to soft peaks. Gradually add the sugar, mixing continuously until combined
- 3 egg whites, large
- 200g of caster sugar, plus extra to sweeten the fruit
3
Spread the meringue mix onto a baking tray lined with parchment paper and place into the oven for 2 hours. Switch off the oven and leave the meringue inside until it has cooled completely
4
In a bowl, mix the yoghurt with the vanilla seeds and set aside
- 600g of fat free Greek yoghurt
- 1 vanilla pod, split and seeds saved
5
Quarter and hull the strawberries. Toss in a little sugar if you prefer
- 250g of strawberries
6
Add the raspberries to a blender and process until smooth. Pass through a sieve and, if you like, add sugar to sweeten
- 250g of raspberries
7
In a large bowl, break the meringue up into pieces. Pour in the yoghurt and the strawberries - including any juice that may have collected
8
Lightly mix - taking care not to smash the meringue up too much. Add the raspberry sauce and gently stir through. Serve in glasses or tumblers
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