Tropical Eton mess

This is meant to look messy! Use more cream if you want, and less yoghurt. You can make this as creamy as you like.

Credit: Adam Liaw

• serves

  6

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 200 ml thickened (whipping) cream
• 1 tbsp vanilla bean paste (or use a little vanilla extract instead)
• 500 g plain Greek yoghurt
• 2 tbsp icing sugar mixture
• 100 g packet small meringues or meringue nests
• 150 g mango, cut into pieces
• 1 papaya, peeled and sliced
• 2 passionfruit
• 30 g (½ cup) toasted coconut flakes, to serve
• 1 lime, zested

Instructions

1. Place the cream and vanilla in a bowl and whisk just until stiff peaks forms. Add the yoghurt and icing sugar and fold in until well combined. Refrigerate until ready to serve.
2. To serve, divide half the cream mixture between 6 glasses. Coarsely break half the meringues over the top, then layer with half the mango and papaya. Repeat with the remaining cream, meringue, mango and papaya. Top with the passionfruit, coconut and lime zest and serve immediately. 

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.