Totally tropical Eton mess
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 4
The classic summer dessert gets a tropical makeover with mango and ion fruit. Using ready-made meringues means this sweet and zingy version is ready in minutes.
Ingredients
- 300ml/10fl oz double cream
- 200ml/7fl oz Greek-style yoghurt
- 4 shop-bought meringue nests
- 1 ripe mango, skin and stone removed, flesh cut into 1cm/½in pieces
- 3 ion fruits, halved
- 4 fresh mint sprigs, to decorate (optional)
Method
Gently whip the cream in a large bowl until soft peaks form.
Fold the yoghurt through the cream, being careful not to over-mix.
Break the meringues into the bowl and gently stir to combine. (It should be quite a stiff mixture).
Spoon a layer of the meringue mixture into the bases of four serving glasses. Sprinkle over a handful of mango pieces and drizzle with the ion fruit seeds. Repeat until all the meringue mixture and fruit is used up.
Decorate with mint sprigs, if using, and eat immediately.
Recipe tips
For a lemon and blueberry mess, omit the mango and ion fruit, drizzle a teaspoon of lemon curd and sprinkle blueberries on each layer.
For a Wimbledon mess, replace the mango and ion fruit with 300g/10½oz strawberries. Crush them with a fork, add a splash of Pimm's and stir through some finely chopped mint.
