Tropical fruit Eton mess recipe

Catherine Hill
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Tropical fruit Eton mess recipe

When red berries are out of season and astronomically expensive, this tropical version of the classic is a fantastic alternative.

Using a combination of cream and fat-free yogurt results in a pud that’s not quite so scarily laden with calories, plus it really lifts the flavour.

At a glance
  • Cuisine English
  • Recipe Type Dessert
  • Difficulty Easy
  • Preparation time 10 mins
  • Cooking time 0 mins
  • Serves 4 people
Ingredients
  • 200 ml (7fl oz) double cream, lightly whipped
  • 150 g (5.3oz) pot 0% fat Greek yogurt
  • 1 large ripe mango, stoned, peeled and diced
  • 1 papaya, deseeded, peeled and diced
  • 50 g (1.8oz) meringues, roughly crushed
  • 2 passion fruit, halved

Step-by-step

  1. Combine the cream, yogurt, mango, papaya and meringues. Stir in all but one half of the passion-fruit pulp and then spoon into glasses. Top with the remaining passion-fruit pulp and serve.

Recipe take from The Weekend Cookbook by Catherine Hill, published by Michael Joseph.

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