Tropical Eton Mess - Greenspoon
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Tropical Eton Mess

Tropical Eton Mess

Course: Recipes, DessertDifficulty: Easy
Total time






  • 3 medium egg whites

  • 180g caster sugar

  • 1 jar Jars of Goodness Passionfruit Curd

  • 500ml Bio whipping cream

  • 1 mango, peeled and cubed

  • 3 passion fruits, halved and flesh scraped into a bowl

  • Mint leaves

  • Zest of 1 lime

  • Toasted coconut flakes


  • To begin, make the French meringue. Preheat the oven to 100°C and line a baking tray with parchment paper. Using an electric whisk, whip the egg whites to stiff peaks, then slowly sprinkle in the sugar a spoonful at a time whilst continuously whisking. The mixture will thicken up a little and have a nice gloss to it. Using a spatula, spread the mixture quite thinly over the baking tray (you might need 2 trays) then place in the oven for around 1 hour, or until the meringue is crisp right through. Break into shards and store in an airtight container for up to 2 weeks.

  • When ready to serve, whip up the cream into soft peaks. Fold half the curd through the cream and add three-quarters of the fresh fruit.
  • Spoon into a glass alternating with meringue shards, passionfruit curd, and fresh fruit. Finally top with more fresh fruit, mint leaves, coconut flakes and a shard of meringue, and serve immediately.

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