Yoghurt and vanilla Eton mess

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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





  • Blender


Preheat the oven to 120°C/gas mark 1/2
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
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
In a bowl, mix the yoghurt with the vanilla seeds and set aside
Quarter and hull the strawberries. Toss in a little sugar if you prefer
Add the raspberries to a blender and process until smooth. Pass through a sieve and, if you like, add sugar to sweeten
In a large bowl, break the meringue up into pieces. Pour in the yoghurt and the strawberries - including any juice that may have collected
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
First published in 2015

Matthew Tomkinson’s elegant and highly accomplished food earned him a Roux Scholarship in 2005, as well as Michelin stars at The Goose and The Montagu Arms. He now cooks classically influenced comforting dishes at Betony at The Kings Head in Wiltshire.

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