Greek Yogrt! Eton Mess


  • 200ml Aquafaba
  • 1/2 tsp cream of tartar
  • 175g caster sugar
  • 500g strawberries, hulled and roughly chopped
  • 400g (14 oz) Koko Greek Yogrt!
  • 1 tablespoon maple syrup


  1. Preheat oven to 100°c Fan / gas mark 1.5 and line a baking tray with parchment paper.
  2. Start whisking the aquafaba on a medium speed and whisk until soft peaks form.
  3. Add the cream of tartar and whisk on the highest speed until stiff peaks form.
  4. One tablespoon at a time, slowly add the sugar and continue mixing at a fast speed, until all the sugar is gone.
  5. Add the sugar in slowly while whipping at fast speed. Keep whipping until glossy stiff peaks form.
  6. Spoon the meringue mix into cookie shapes onto the parchment lined tray and place in the oven for 1.5 hours.
  7. After 1.5hrs, turn off the oven and leave the meringues in there to dry for at least another hour (don’t be tempted to open it to check them in the meantime!).
  8. Blitz 1/3 of the strawberries to make a strawberry sauce.
  9. In a large bowl whisk the yogrt! with the maple syrup until it just holds its shape.
  10. Roughly crush ¾ of the meringues and tip them in with the chopped strawberries and stir, then swirl through the strawberry sauce.
  11. Dollop into glasses then crush the remaining meringues, sprinkling the pieces over the top