It doesn’t get more classic than Eton Mess. This delicious dessert features strawberries and cream, along with crunchy meringue – simple yet satisfying! And, you’ll be glad to hear that baking queen Elkie Chiu has whipped up a high protein, low sugar version – win!
We can’t wait to try this light yet indulgent dessert, perfect for summer! Fancy giving it a go? Don’t forget to tag us in your photos! For more protein recipes, head over to our blog.
Meringue
Start by preheating the oven to 100°C and prepare two baking sheets with baking paper
Next, whisk the egg whites until frothy then add the cream of tartar. Then, add the Vitafiber to the egg mix in three parts while still whisking
Add the vanilla extract, while continuing to whisk – the egg whites should form stiff peaks
Use a tablespoon to scoop the mix onto the baking tray, separating it into several small blobs
Bake in the oven for approximately 80 minutes. Once the time is up, turn off the oven but leave the meringues in the oven to cool for around 6 hours or over night
Strawberry sauce
First, blitz half of the strawberries in a blender until smooth
Chop the remaining strawberries into small pieces and combine with the puree
Once done, place in the fridge until use
Strawberry cream fluff
Blitz all of the ingredients in a food processor for around 3-5 minutes until it increases in volume – it should be a thick, fluffy consistency
Once all of these steps are complete, it’s time to create your Eton Mess desserts! Take four dessert bowls or dishes and spoon the strawberry cream fluff into each bowl. Then, spoon on the strawberry sauce and add more of the fluff. Finish by topping with broken pieces of meringue and devour!
