Mango and Passionfruit Eton Mess

Cook time -
Servings -

Ingredients

Cream
350ml whipping cream
1 pinch sugar
1 vanilla bean
150g Greek Yoghurt

Curd
2 lemons juiced and zested
4 eggs whole
2 egg yolks (separated)
150g sugar
6 passionfruit
150g chilled butter, diced

Syrup
250ml orange juice
4 passionfruit 

Macerated Mango
2 mangoes
Pinch sugar
Mint
1 tbsp orange juice
1 tbsp passionfruit pulp 

Meringue
4 egg whites
220g caster sugar
Pinch salt
1 tsp vinegar

Mango and Passionfruit Eton Mess

Method

To make the meringue, whisk the egg whites with a pinch of salt and a splash of vinegar until eggs are soft peaks. Add sugar until whisked into firm peaks. Pipe onto trays in long lines. Bake at 120C for 15 – 20 minutes until dry, and still gooey inside.

To make syrup, add ingredients into a saucepan and cook on medium heat until reduced to a syrup.

Peel and slice mango and macerate in orange juice, sugar, mint and passionfruit.

Whisk cream with a pinch of sugar and the vanilla. When at soft peaks add the yoghurt.

To make the curd, cook eggs, sugar, passionfruit and lemon juice over a gentle heat, stirring slowly until the mixture thickens. Add chilled butter once thick.

To assemble, layer cream, meringue, mango, passionfruit curd and syrup.