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If you’re searching for the summer dessert of dreams you HAVE to give this gluten free Cheesecake Eton Mess a go!
My take on this classic English dessert features homemade meringues, whipped cheesecake cream and fresh strawberries.
It’s a light yet indulgent dessert which is best enjoyed in the summer sunshine with a glass of Pimms in your hand.
(And yes, Pimms is gluten free!)
Of course what makes it even better is that this Cheesecake Eton Mess is naturally gluten free!
This means your guests will never know you’ve made them a specifically gluten free dessert and everyone can feel included.
It makes the most of the UK’s strawberry season and is just the perfect light pudding for a spot of alfresco dining.
What is Eton Mess?
Eton Mess is a classic English dessert with it’s beauty lying in its simplicity.
A mixture of chewy and crunchy meringue, whipped cream and fresh strawberries makes it a great summer dessert.
It’s believed to have originated at Eton College but now it’s enjoyed by the masses during strawberry season.
I love it because it’s one of those desserts which is naturally gluten free and therefore easy to make without any adjustments.
Your guests won’t even know they’re being fed a specifically gluten free pudding.
It’s the perfect dish to make when strawberries are in season – which in the UK is usually May to October.
You can also make the meringues in advance and then simply throw the whole thing together when you’re ready to eat!
What ingredients do I need?
You only need a few simple ingredients to make this gluten free cheesecake Eton Mess.
There’s a full printable recipe card down below with the full method, but for the shopping list you’ll need:
FOR THE MERINGUE:
- 2 large egg whites
- ½ tsp white wine vinegar
- 100g caster sugar
FOR THE CREAM:
- 300ml double cream
- 100g full fat cream cheese
- 2 tbsp icing sugar
- 500g fresh strawberries
- White chocolate stars (optional, to serve)
As you can see this recipe is naturally gluten free.
I haven’t attempted a dairy free version but imagine with the right dairy free cream and dairy free cream cheese it could be attempted.
When buying toppings like the white chocolate stars, just be careful to check they do not contain gluten or have any ‘may contain’ warnings.
These are sometimes found on ingredients like cake decorations so it’s always worth checking.
How to make meringues
Making meringue for Eton Mess is super simple because you don’t have to worry about piping it into any intricate shapes.
Simply whip up the meringue, dollop it on a tray and bake!
You first need to separate your eggs – do this carefully to ensure that no yolk ends up in the whites.
I like to crack the white into a small bowl one-at-a-time and then add them to the mixing bowl.
That way you won’t find the second yolk breaks and ruins the whole batch – trust me, I have learned from experience!
Once you’ve separated the eggs you’ll need to whip them up to stiff peaks.
The best way to describe this is that you’ll know they’re ready when you can tip the bowl upside-down over your head and the egg whites won’t come out.
Try it – I dare you!
After that you need to gradually add the caster sugar, whisking continually until it’s glossy.
They’re done when it doesn’t feel grainy when you rub a tiny bit between your fingers.
Then you can ‘dollop’ the meringue onto a baking tray and bake it low and slow until it’s crunchy on the outside and chewy in the middle.
Putting together your Eton Mess
The joy of Eton Mess is that you can literally throw it all together – it’s designed to be a mess!
I like to layer mine up to ensure that each portion gets a good helping of everything.
The best way to do this is to let the meringues cool completely while whipping up the cheesecake cream.
Then simple add a layer of each ingredients and repeat until you’ve used it all up.
You can put everything in one big dish like I have, or individual serving bowls – it’s completely up to you.
And don’t forget if you want to you could mix it up with some raspberries or blueberries for a different twist.
You could even swap the berries for some tropical fruits – it’s such an easily customisable recipe!
My gluten free cheesecake Eton Mess recipe
Here it is, the perfect summer dessert which you can quite literally throw together.
This cheesecake Eton mess will feed around 6 people either as one big portion or individual bowls.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Cheesecake Eton Mess
Nothing says summer like Eton Mess - and it's one of those yummy, naturally gluten free desserts too! I've put a little twist on mine with fresh strawberries, homemade meringues and a cheesecake whipped cream. Serves 6.
Ingredients
- 500g fresh strawberries
For the meringue:
- 2 large egg whites
- 1/2 tsp white wine vinegar
- 100g caster sugar
For the cream:
- 300ml double cream
- 100g full fat cream cheese
- 2 tbsp icing sugar
- White chocolate stars (optional, to serve)
Instructions
- Preheat the oven to 100C / 120C Fan / Gas Mark 1.5. Line a baking tray with a sheet of baking paper.
- Add the egg whites and white wine vinegar to a large metal bowl and begin whisking with an electric whisk, increasing the speed every 20-30 seconds.
- When the eggs are at stiff peaks (you can hold the bowl upside down above your head and they won’t drop - dare you to try it!) continue to whisk while adding the sugar 2 tbsp at a time, making sure the sugar is thoroughly mixed in each time.
- Once completely mixed, ‘dollop’ the meringue mix onto the baking sheet in 4-5 ‘blobs’ and then bake for 1 hour - 1 hour 15 mins. Remove from oven and cool completely.
- Add the double cream to a large mixing bowl and whip up using an electric whisk until it starts to thicken.
- When the cream is thick add the icing sugar and cream cheese and continue to whisk until thick. It's best to go slow here as the cream will suddenly go very thick, so keep checking it to avoid over-whisking.
First make the meringues:
To make the cheesecake cream:
To assemble:
- Hull the strawberries and chop in halves and quarters.
- Place a handful of strawberries in the bottom of a large serving bowl, then cover with dollops of cream.
- Crumble over a (cooled) meringue and then keep repeating the layers until finished. Finish with a sprinkle of white chocolate stars and some extra strawberries!
Notes
- If you prefer, you can serve this in individual dishes, or one large dish as I opted for.
- You can make the components of this Eton Mess up to 24 hours in advance but it is best served when freshly-assembled, so the meringues retain their crunch. Store the meringues in airtight container once cool if making them the night before.
- Try mixing this up with raspberries, blueberries, or an assortment of berries for a yummy twist, or depending on what is in season.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 414Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 77mgSodium: 98mgCarbohydrates: 36gFiber: 2gSugar: 34gProtein: 5g
Need some more gluten free baking inspiration?
Want to have a go at some of the other gluten free baking recipes on the blog?
Give some of these other gluten free bakes a try and see what you think!
There are plenty to choose from – here are a couple of easy baking ideas to get you going:
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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