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Matthew Tomkinson's yogurt and vanilla Eton mess recipe

Matthew Tomkinson's yogurt and vanilla Eton mess recipe

143 ratings

Kids will love this tasty Eton mess. Raspberries and strawberries are classic Eton mess berries, but feel free to substitute for your family’s favourite fruits. See method

  • Serves 6
  • 30mins to prepare, 2hrs to cook and 1hr to cool
  • 190 calories / serving
  • Vegetarian


  • 3 large egg whites
  • 200g caster sugar, plus extra to sweeten the fruit if desired
  • 600g fat-free Greek yogurt
  • 1 vanilla pod
  • 250g raspberries
  • 250g Rosedene Farms strawberries

Each serving contains

  • Energy

  • Fat

    2g 3%
  • Saturates

    1g 5%
  • Sugars

    41g 46%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 41g Protein 4.2g Fibre 2g


  1. Preheat the oven to Gas Mark ½, 120°C, fan 100°C. Line a baking tray with nonstick baking paper. Split the vanilla pod and reserve the seeds for the recipe.
  2. Whisk the egg whites to soft peaks in a bowl, then slowly add the caster sugar. Whisk continuously until the egg and sugar are combined.
  3. Using a rubber spatula, spread the meringue mix onto the baking tray. Place the meringue in the oven for 2 hours to dry out. Turn off the oven and leave the meringue inside until completely cool.
  4. While the meringue dries, mix the yogurt with the vanilla seeds into a bowl.
  5. Wash, hull and quarter the strawberries. Older children can help prepare the strawberries.
  6. Carefully wash the raspberries and blend them in a blender until smooth. Sieve out the seeds and add a pinch of sugar, if needed, to sweeten the purée.
  7. When the meringue is hardened and cooled, help the children break it into pieces in a large bowl. Add the vanilla yogurt and strawberries, along with any juice from the cut strawberries that may have collected.
  8. Carefully mix, being sure not to break the meringue up too much more. Gently stir in the raspberry purée, then serve the mess in glasses or tumblers.

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