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Tropical Eton Mess

Tropical Eton mess

  • Dessert
  • medium
  • 6
  • 1 hour 30 minutes, including meringue cooking time

PT1H30M

1
To begin, make the French meringue. Preheat the oven to 100°C/gas mark 1/4 and line a baking tray with parchment paper
2
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
  • 180g of sugar
  • 3 medium egg whites
3
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
4
To make the passion fruit curd, scoop the passion fruit flesh into a sieve set over a bowl and press to extract all the juice. Discard the seeds and measure out 60ml of the juice. Add the eggs, passion fruit juice, sugar, and salt to the Vitamix container in the order listed and secure the lid. Select Variable 1, switch the machine to Start and slowly increase the speed to Variable 10. Blend for 5 minutes
  • 3 small eggs
  • 150g of granulated sugar
  • 1 pinch of salt
  • 4 passion fruits
5
Slowly reduce the speed to Variable 5 and remove the lid plug, leaving the machine running. Add butter, 1 piece at a time, through the lid plug opening, allowing the butter to completely incorporate between additions. Secure the lid plug, increase the speed to Variable 10 again and blend for 30 seconds. Transfer the curd to a container and set aside in the fridge to chill
  • 65g of unsalted butter, cubed
6
When ready to serve, add the cream to the Vitamix container and secure the lid. Select Variable 1, switch the machine to Start and slowly increase the speed to Variable 10. Blend for approximately 20 seconds
  • 500ml of double cream
7
Fold the curd through the cream in a large bowl and add three quarters of the chopped fresh fruit and three quarters of the meringue pieces. Spoon into serving glasses and top with the remaining fruit, meringue shards, toasted coconut, mint leaves and lime zest
  • toasted coconut flakes
  • 1 mango, peeled and cut into 1cm dice
  • 1 kiwi fruit, peeled and cut into 1cm dice
  • 1/2 fresh pineapple, peeled, cored and cut into 1cm dice
  • 2 passion fruits, halved with flesh and seeds scooped into a bowl
  • mint leaves
  • 1 lime, zested
image

Ingredients

Metric

Imperial

French meringue

  • 3 medium egg whites
  • 180g of sugar

Passion fruit curd

To garnish

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