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Chocolate Eton Mess

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  • 3:1 ratio
  • RECIPE MAKES: 1 portion
  • PREP TIME: 10 minutes
  • COOK TIME: 90 minutes

This recipe makes 1 portion which contains:

Total Fat

Meringue Step 1

Pre heat oven 90˚C/fan 90˚C/gas mark ¼.

Step 2

Add egg whites into a large clean mixing bowl (not plastic).

Step 3

Using an electric hand whisk, on a medium speed whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.

Step 4

Turn the speed up and add sugar-free icing sugar. Continue beating for 30 to 40 seconds until mixture stands up in stiff peaks.

Step 5

Using a dessert spoon, scoop a heaped spoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape.

Step 6

Bake for 90 minutes in a fan oven or 100 minutes in a conventional oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.

FillingStep 1

Break the meringue into large pieces.

Step 2

Add whipped cream into a bowl, gently fold in the K.Yo™, raspberries and meringue.

Step 3

Sprinkle grated dark chocolate over the top.

K.Yo™ is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergen and other product information.

Always check with your dietitian what is suitable for you.

  • Meringue:
  • 20g Egg, whites only
  • 20g Sugar-free icing sugar e.g. Sukrin® Melis icing sugar
  • Filling:
  • 60g K.Yo™ Chocolate
  • 22g Double cream, whipped e.g. Morrison’s or Tesco
  • 1g Dark chocolate, grated e.g. Lindt 90% dark chocolate
  • 15g Raspberries, chopped