Tropical Eton Mess

  • 300ml/10fl oz double cream
  • 200ml/7fl oz Greek-style yoghurt
  • 4 shop-bought meringue nests
  • 1 ripe mango, skin and stone removed, flesh cut into 1cm/½in pieces
  • 3 passion fruits, halved
  • 4 fresh mint sprigs, to decorate (optional)

  1. Gently whip the cream in a large bowl until soft peaks form.
  2. Fold the yoghurt through the cream, being careful not to over-mix.
  3. Break the meringues into the bowl and gently stir to combine. (It should be quite a stiff mixture).
  4. Spoon a layer of the meringue mixture into the bases of four serving glasses. Sprinkle over a handful of mango pieces and drizzle with the passion fruit seeds. Repeat until all the meringue mixture and fruit is used up.
  5. Decorate with mint sprigs, if using, and eat immediately.