Tropical eton mess

Tropical eton mess with fragrant, sweet, mangoes and passionfruit to create a delicious version of the timeless English dessert. Sweet meringue and a rich creaminess - it's the perfect summer dessert.
Prep Time 20 mins
Cook Time 0 mins
Total Time 20 mins
Course Dessert
Servings 4 people

Ingredients
  

  • 200 g Greek-style natural yogurt
  • 200 g Crème fraiche
  • 50 g Icing sugar sifted
  • 350 g /2 Mangoes peeled and chopped into small chunks (ripe)
  • 100 g /4 Passionfruit pulp (including seeds)
  • 8 Shop-bought batch of nest meringues
  • Optional - fresh mint sprigs / toasted coconut (desiccated/flaked)

Instructions
 

  • In a large bowl, place the yogurt, crème fraiche and icing sugar, and whip the ingredients for around 2-4minutes, until soft peaks form, with either an electric or manual whisk.
  • Roughly but gently, crush meringues into big and small chunks, set any crumbs aside.
  • In large glasses/bowls,assemble the dessert. Firstly, layer the chunks of meringue, cream mixture and tropical fruits, repeating at least twice so the glass/bowl is full.
  • Garnish each glass with some fresh mint sprigs and/or desiccated/flaked coconut if you wish.
  • Serve immediately.
Keyword Crème fraiche, Greek-style yogurt, Mango, Passionfruit

MORE INFORMATION ON

RECIPES

RECIPES

September 30, 2016

PUBLICATIONS

PUBLICATIONS

September 29, 2016