Tropical Eton Mess


I’m happy to break the rules and try alternatives ingredients as berries can be a little expensive at times, so I thought I’d try this with some of my favourite yellow fruits such as mango, papaya and passion fruit.  I’m also using a combination of cream and good thick full fat Greek yoghurt.

Serves 4


200ml double cream, lightly whipped

150g Full fat Greek yogurt

1 large ripe mango, stoned, peeled and diced 1 cm cubes

1 papaya, deseeded, peeled and diced 1 cm

50g meringues, roughly crushed

2 passion fruit, halved

Tips of mint for garnishing

Cooking Instructions:

  1. In a large bowl lightly whip the cream, be careful not to over whip as it will curdle.
  2. Now combine the cream, yogurt, mango, papaya and meringues.  Stir in all but one half of the passion-fruit pulp.
  3. Spoon the mixture into the serving bowls/cups.
  4. Top with the remaining passion-fruit pulp.
  5. Refrigerate for at last an hour.
  6. When ready to serve, garnish with the tips of fresh mint.
  7. Serve and enjoy.


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