Preparation notes

Valentine's Eton Mess

Valentine's Eton Mess

Makes 2 plates

Preparation time: 1 hour + extra time to set

Baking time : 1 hour


 30g reduced aquafaba or potato protein

 60g golden caster sugar

 Vegan friendly red food colour


1. Preheat the oven to 100°C /gas mark ¼.

Line a large baking tray with parchment paper or a silicone mat.
2. In a perfctly clean bowl, whisk the reduced aquafaba with the food colour until it reaches

soft peaks. Slowly add the sugar and continue to whisk until stiff peaks.
3. Pour the meringue in a piping bag with a plain nozzle 10mm diam. and pipe heart shapes about 4cm, leaving a distance of 2cm at least between each heart. 4. Place on a baking tray and bake until the meringues are completely hard and come off the paper or the mat easily. The baking time will be about 45-60 min. 5. Allow them to cool down for about 10 mins before taking off the tray.


 100g vegan strawberry jelly

 ¼ tsp agar agar powder


1. Transfer the vegan strawberry jelly in a saucepan, add the agar powder and bring to the boil, whisking continuously. 2. Pre-line a baking tray 13 x 20cm with cling film and delicately pour the jelly, 2mm thick. 3. Let it set in the fridge. Using various “Valentines “cutters, cut heart, lips …shapes, whatever you fancy.


 1 can coconut milk FULL FAT

 2 Tbsp corn syrup

 1 tsp vanilla extract

 optional : &12; tsp agar agar powder


1. Chill the coconut milk in the fridge overnight. 2. After throughout chilling, preferably overnight, the coconut cream will solidify and separate from the milk. Scoop out the coconut cream, transfer to a bowl. 3. Add the corn syrup , vanilla extract, and beat until you reach a smooth and fluffy consistency.

For moulded whipped cream, it is recommended to add some agar agar mix to ensure the stability of the cream : dissolve 1 tsp agar agar powder in 240g water and bring to the boil, whisking continuously. Pour over the coconut cream and whisk until you get a homogeneous texture.

Fill some small round or pyramid silicone moulds and transfer to the freezer.


Follow your inspiration to arrange the different elements on the plate, including some fresh strawberries. A touch of green leaf will always be welcome!

Recipe from Chef Danielle Maupertuis the founder of Free From Desserts  the UKs leading vegan executive pastry chef – she is an author, presenter as well as a trainer for The Vegetarian Society