Tropical Eton Mess

A fresh and tangy twist on a classic summer dessert with passionfruit curd and Dole bananas.

Recipe by The Hungry Cook for Dole NZ

Makes 4 individual servings

  • 5 x meringue nests
  • 250ml cream
  • 1/3 cup Greek yoghurt
  • Seeds of 1 vanilla bean pod
  • 8 tablespoons passionfruit curd
  • 1/4 cup shredded coconut, toasted
  • 2 Dole bananas, sliced

Beat cream and vanilla until soft peaks form, then fold in the Greek yoghurt.

Using you hands, break 4 of the meringues up into small chunks and place in the base of each glass.

Spoon half of the passionfruit curd on top of the meringue then add a large spoonful of cream.

Add remaining curd and another spoonful of cream. Top with sliced banana, shredded coconut and crumble over remaining meringue.

For more recipes, visit dolenz.co.nz 

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