plant christmas eton mess wreath

Did someone say eton mess?! Our resident nutritionist Danijela from Nourish and Tempt has been feeling festive, and has come up with this plant-based deliciousness for us all to enjoy! *drool*

Alrighty, you’ll need…

A scatter of cornflour
1/4 cup + 2 Tbsp aquafaba
1/2 cup castor sugar
1/2 tsp vanilla essence or paste
1/4 tsp cream of tartar
1 cup The Collective Natural Plant Yoghurt
1 Tbsp maple syrup
1/2 tsp vanilla essence or paste

A mix of berries

A few sprigs of mint

Now all you need to do is…

Preheat the oven to 120 degrees Celsius. Line a baking tray with baking paper, and scatter a small handful of cornflour over tray to help stop meringues from sticking. To make the vegan meringue, add aquafaba and cream of tartar to a large clean and completely dry mixing bowl. Using an electric hand mixer, start on a lower speed and whip until foamy. Increase speed, and whip until soft peaks start to form. Begin adding in the sugar, a Tbsp at a time, whipping well in between, until stiff and glossy peaks form. Take your time, to ensure the sugar dissolves. Add in the vanilla and whip for another minute.

Pipe small bite-sized meringues onto the tray, leaving a gap between each. Bake for 50 minutes, then turn off oven and leave inside for another hour (make sure NOT to open the door at any point!). Remove from oven, and store in the fridge if making in advance.

When ready to prepare the dessert, whisk the maple syrup and vanilla into the yoghurt. Get out a large plate, and dollop yoghurt around the outer rim to make a circle. Dot meringues and berries overtop, finishing with a few sprigs of mint.