Raspberry Eton Mess

By Jess

0 from 0 ratings

Raspberry Eton Mess is a breeze! Bake, whip, and layer your way to a heavenly treat — so simple, so good, quick, and utterly delicious!

eton mess

Have I ever got a tasty treat for all of you dessert-lovers reading this today. Eton mess is one of my favorite guilty pleasures in life. This traditional English dessert earns the name of eton mess because it is traditionally served at Eton College’s annual cricket game against Harrow School as a dessert.

Eton mess is usually made with a delectable mix of strawberries, heavy whipped cream, and meringue. In place of those ingredients, I wanted to share this paleo dessert that uses homemade meringue, a raspberry sauce utilizing honey and chia seeds, and a whipped coconut cream instead of the typically used heavy cream.

How to Make Raspberry Eton Mess

Make the meringues: Add egg whites, vinegar, and salt together and whisk until stiff peaks form. Add honey and whisk until combined. Add the arrowroot flour and stir well. Shape and bake the meringues for an hour or until they turn golden and are dry to the touch.

paleo pastry

Make the raspberry sauce: Add fresh raspberries and honey in a bowl and use a form to puree them. Stir in the chia seeds.

Whip the cream: Scoop the thickened cream off the top of refrigerated coconut milk. Add two tablespoons of honey and vanilla extract. Whisk on high for ten minutes or until soft and creamy.

eton mess ingredients

Prepare: Place a few meringues in each glass. Add whipped coconut cream, raspberry sauce, and a few fresh raspberries for the first layer. Repeat until the glass is full, and serve.

Make-Ahead and Freezing Instructions:

To Make-Ahead: Raspberry eton mess is best made fresh. If made ahead, the meringues will become soggy and lose their texture.

To Freeze: The meringues can be frozen for up to a month as long as you keep them in an airtight container. The rest of the ingredients will need to be made fresh for the best results.

best paleo dessert

(You may also like: Mini No-Bake Raspberry Cheesecake Bites)


  • For meringues
    • 2 egg whites
    • ½ tsp vinegar
    • 2 tbsp honey
    • ½ tbsp arrowroot flour
  • For raspberry sauce
    • 1 ¼ cup fresh raspberries
    • 1 ½ tbsp honey
    • 1 tbsp chia seeds
    • For whipped coconut cream
    • 2 cans (15 oz each) coconut milk, refrigerated overnight
    • 2 tbsp honey
    • 1 tsp vanilla extract
  • For serving
    • 1 cup fresh raspberries


  1. For meringues, preheat the oven to 250ºF.
  2. Line baking sheet with parchment paper. Set aside.
  3. In a bowl, add egg whites, vinegar, salt, and whisk until the whites are stiff and glossy.
  4. Add in honey and whisk until well combined.
  5. Add arrowroot flour and stir well.
  6. Shape small meringues onto prepared baking sheet.
  7. Bake the meringues in the middle of the oven for about an hour, until golden and dry to the touch.
  8. Remove from the oven and let them cool.
  9. For raspberry sauce, in a bowl, add 1 ¼ cup fresh raspberries and honey. Use a fork to puree the sauce.
  10. Stir in chia seeds and leave aside.
  11. For whipped coconut cream, open the cans of refrigerated coconut milk and separate the thickened cream.
  12. In a stand mixer bowl, add thickened cream, 2 tablespoons of honey, and vanilla extract, then whisk at the high speed for 10 minutes, or until soft and creamy.
  13. To serve, place few meringues in each of four glasses, then add in whipped coconut cream, raspberry sauce and then few fresh raspberries.
  14. Continue to layer until the glasses are full.


Serving Size





Total Time

80 minutes

Prep Time

20 minutes

Cook Time

60 minutes


Preheating is key: Make sure your oven is preheated to 250 degrees Fahrenheit before baking the meringues. This maintains the optimal temperature for a golden and crisp treat.

Stiff peaks for success: Whip egg whites until they form stiff, glossy peaks. This ensures the meringues hold their shape during baking and result in a light, airy texture.

Careful folding: When adding honey and arrowroot flour to the meringue mix, gently fold them in. Overmixing can deflate the meringue, affecting its texture.

Chilled coconut cream: Refrigerate coconut milk cans overnight to separate the thickened cream. Use only the cream for the whipped coconut cream, ensuring a luscious and creamy consistency.

Layering: Assemble the dessert by placing meringues, coconut cream, and raspberry sauce in layers. This creates a beautiful presentation and ensures each bite is a delightful blend of flavors.

Raspberry sauce consistency: Stir chia seeds into the raspberry sauce for added texture. Allow the chia seeds to absorb moisture, creating a thicker and more satisfying sauce.

Cooling: Let the baked meringues cool completely before assembling. This prevents the cream from melting and maintains the distinct layers.

Serve fresh: Raspberry Eton Mess is best enjoyed fresh. Serve immediately after layering to savor the contrasting textures and flavors.

Print Recipe


Ask a Question 

Leave a comment

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon