Eton Mess is traditionally made with meringue but making vegan meringue can be a bit fiddly and after all that hard work, sometimes it can be a real let down. Honeycomb is an awesome sub because it has a light airy texture, just like meringue, and works perfectly with a variety of flavours. Chuck it in a serving dish with some raspberries, coconut cream and chocolate and you’ve got yourself a humdinger of a dessert, my friends.
- 2 x 270mL cans full fat coconut cream (placed upside-down in the fridge for at least 24 hours)
- 1/2 cup icing sugar
- 1 teaspoon vanilla extract
- 1 cup caster sugar
- 1/4 cup golden syrup
- 2 teaspoons bicarb soda
- 1 cup raspberries
- 1/4 cup grated chocolate
- Make the honeycomb by first greasing up a cake tin.
- Next, stir in the caster sugar and golden syrup in a saucepan over low-medium heat until the sugar has melted and it turns into a amber coloured syrup (about 10-15 minutes).
- Remove from the heat before chucking in the bicarb and mixing quickly with a wooden spoon, this is where the mixture will begin to bubble and rise rapidly.
- Quickly pour the mixture into the cake tin and allow to set until cool.
- Make the coconut cream by first opening the cans and scooping out the hard cream on top (dispose of the clear liquid).
- Combine the coconut cream, vanilla and sift in the icing sugar before whisking in an electric mixer until light and fluffy.
- Once set, cut the honeycomb into chunks.
- Get out your serving dishes and add some coconut cream before adding couple of honeycomb chunks and some raspberries. Continue to add until you fill the dishes to the top. Add a final chunk of honeycomb, a couple of berries and a sprinkling of chocolate.
- Serve immediately.