Tropical Eton mess

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This vibrant tropical Eton mess recipe from Galton Blackiston is a sight to behold. Layers of sweet, fresh tropical fruit, French meringue and passion fruit curd are intertwined in a tropical take on this classic British dessert. Toasted coconut flakes and a few more shards of meringue make a pleasingly crunchy topping. The sweet and tangy passion fruit curd is made entirely in a Vitamix Pro750 for beautifully smooth, glossy results with minimal hassle.

First published in 2017




French meringue

Passion fruit curd

To garnish


  • Vitamix Pro750 fitted with 2.0l low profile container
  • Electric hand whisk


To begin, make the French meringue. Preheat the oven to 100°C/gas mark 1/4 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
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
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
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
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
First published in 2017

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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