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.
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