Greek Yoghurt Eton Mess with Mixed Berries and Maple Meringue


This recipe for Greek yoghurt Eton Mess first appeared on my former blog, The Culinary Jumble, in 2015. The recipe has been amended slightly and the images are new.

Eton Mess is a famous English dessert, and something that fits pretty much most scenarios. It will impress your guests at a fancy dinner party, but is so simple that it can be whipped up in no time for a casual midweek treat for the family. 



Mine isn’t an authentic Eton Mess, but then I’ve never worried too much about following recipes. Yes, it has the meringue, but mine are homemade maple meringues. Eton Mess isn’t made with Greek yoghurt, but tonnes of cream. Eton Mess isn’t thrown together with mixed berries, either. It’s strawberries all the way if you want to go all traditional.



So, let’s unpack this recipe for Greek yoghurt Eton Mess a little, shall we? First comes the maple syrup meringues. I made them specifically for this recipe, but there are a million different ways you could use them. Look at those beauties. And yes, that was the colour they came out of the oven. As the name suggests, these meringues were made with maple syrup and not one touch of granulated sugar, making these a lighter, healthier alternative to traditional Eton Mess.



Then came the deliriously rich and creamy Greek Yoghurt. I actually prefer it to cream, if I am honest: there’s much more substance to it. Make sure you steer clear low (or no) fat options. This is a fairly healthy dessert, especially when compared to traditional Eton Mess, so don’t scrimp on the fat content (10% is what I used).



The mixed berry sauce was similar to my berry jam, but cooked for only ten minutes or so, and like my jam, sweetened with maple syrup. I threw on a few fresh berries for good measure and we were done.

What I love most about this recipe is that everything can be swapped for something else. Use honey instead of maple syrup. Pick your own favourite berries or fruit. Buy store bought meringues (or omit them completely). The world’s your oyster.

This recipe made two large desserts, but you could have four smaller portions, especially if you have kids. I ate both of mine (kids were at their dads, and well, some things need to be done).


Greek Yoghurt Eton Mess with Mixed Berries and Maple Meringue


Berry Sauce

  • 150g (5¼ oz) mixed berries (I used frozen)
  • 1 tablespoon maple syrup

Greek yoghurt:

  • 400g (14 oz) Greek yoghurt
  • 1 tablespoon maple syrup

Maple meringue (see notes)


    • Heat the berries and maple syrup together for around 10 minutes, until the berries are soft. Mush them with a fork a little, then allow them to cool completely.
    • Mix the Greek yoghurt with the maple syrup.
    • Chop or crumble four meringues (this will depend on what size you are using) and stir into the Greek yoghurt.
    • Divide half of the mixture between two bowls or dishes.
    • Pour over half of the berry sauce (again, dividing between the two).
    • Top with the remaining Greek yoghurt and then the last of the berry sauce.
    • Finish off with fresh berries. Sprinkle some crushed meringue over the top (and put a whole one in the top for decoration).
    • Eat immediately, otherwise the meringue will dissolve (I had my second one the day after, but it was still delicious). Enjoy!


    You don't have to follow my recipe for meringue; use any you like (or omit them completely).
    Greek Yoghurt Eton Mess with Mixed Berries and Maple MeringueGreek Yoghurt Eton Mess with Mixed Berries and Maple MeringueGreek Yoghurt Eton Mess with Mixed Berries and Maple MeringueGreek Yoghurt Eton Mess with Mixed Berries and Maple Meringue

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