I am a lover of all things meringue and chocolate. One of the first desserts I ever made for Kayne and his family happened to be a Double Chocolate Berry Pavlova – little did I know that actually Kayne’s mum is also a meringue-a-holic. Most of the time when we go to her home for dinner she always presents us with some sort of meringue and fruit dessert – and who’s complaining? Not me… or Kayne, or Jasper for that matter. I know that meringues have a rather high content of sugar, however, I am a firm believer that with moderation you can enjoy most things.

In line with moderation I made this dessert using Greek fat free yoghurt and fresh strawberries I get from our local market. However, a dessert in our house more often than not has to include chocolate and so I decided to make a chocolate meringue and use up the egg whites I had left over from the Carbonara I made for today’s lunch.

Greek Yoghurt Eton Mess with Chocolate Meringue
Serves 8
A scrumptious alternative to the traditional favourite.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
97 calories
23 g
0 g
0 g
2 g
0 g
77 g
21 g
21 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 97
Calories from Fat 2
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 21mg
Total Carbohydrates 23g
Dietary Fiber 1g
Sugars 21g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. For the meringue;
  2. 3 Egg Whites
  3. 150g Caster Sugar
  4. 1tbsp Cocoa Powder
  5. 1tsp Cornflour
  6. 1tsp White wine vinegar
  7. For the topping;
  8. 275g Fat Free Greek Yoghurt
  9. 2tbsp Splenda
  10. 350g Strawberries
  1. For the meringue; Preheat the oven to 160/ fan 140 degrees/ gas 3.
  2. In a large bowl whisk the egg whites till soft peaks form.
  3. Add the sugar and whisk until you get firm white peaks.
  4. Sieve the cocoa and cornflour into the bowl, add the vinegar and fold until all is thoroughly combined.
  5. Place a sheet of baking parchment on a baking sheet.
  6. Spread the meringue mix evenly onto the parchment.
  7. Place in the oven, and reduce the temperature to 140/ fan 120 degrees/ Gas 1 and bake for about an hour or until the meringue is crisp to touch.
  8. Assembly; Make sure the meringue has cooled.
  9. Cut the strawberries into quarters, sweeten the yoghurt with the splenda and break the meringue into pieces.
  10. Divide the strawberries into three lots.
  11. Then with the first lot divide into glasses/ ramekins.
  12. Cover with some meringue and greek yoghurt.
  13. Repeat the process, using up all ingredients.
  14. Serve immediately.
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Marta Aguiar
Written by Marta Aguiar
I'm a mid twenties mummy living in North London, a graduate in English literature and creative writing from the university of Aberyswyth in Wales. I love to bake, cook, read and watch films, and love spending time with my little toddler, Jasper, and our new addition, Mylo. I blog about our family life and my general interests, with the odd guest blog from my partner, Kayne.