Mango and Passionfruit Eton Mess
Cook Time 30 minutes
Servings 2-4
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
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.