Yoghurt and vanilla Eton mess

by Matthew Tomkinson
Return to Recipe
Print
servings6
30 minutes

Ingredients

  • 3 egg whites, large
  • 200g of caster sugar, plus extra to sweeten the fruit
  • 600g of fat free Greek yoghurt
  • 1 vanilla pod, split and seeds saved
  • 250g of strawberries
  • 250g of raspberries

Method

1
Preheat the oven to 120°C/gas mark 1/2
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
3
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
4
In a bowl, mix the yoghurt with the vanilla seeds and set aside
  • 600g of fat free Greek yoghurt
  • 1 vanilla pod, split and seeds saved
5
Quarter and hull the strawberries. Toss in a little sugar if you prefer
  • 250g of strawberries
6
Add the raspberries to a blender and process until smooth. Pass through a sieve and, if you like, add sugar to sweeten
  • 250g of raspberries
7
In a large bowl, break the meringue up into pieces. Pour in the yoghurt and the strawberries - including any juice that may have collected
8
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