Tropical Eton Mess

A tropical dessert worthy of being served at any occasion.

French Meringue

Ingredients

• 3 egg whites
• 150 g (¾ cup) granulated sugar

Directions

1. To make the French meringue, preheat the oven to 100°C/gas mark 1/4 and line a baking tray with parchment paper.
2. Using an electric whisk, whip the egg whites to stiff peaks, then slowly sprinkle in the sugar a spoonful at a time whilst continuously whisking. The mixture will thicken up a little and have a nice gloss to it.
3. Using a spatula, spread the mixture quite thinly over the baking tray (you might need 2 trays) then place in the oven for around 1 hour, or until the meringue is crisp right through. Break into shards and store in an airtight container for up to 2 weeks.

Passion Fruit Curd

Ingredients

• 3 large eggs, or egg substitute
• 60 ml (¼ cup) passion fruit juice
• 150 g (¾ cup) granulated sugar
• 1 pinch salt
• 75 g (⅓ cup) butter, cut into pieces

Directions

1. To make the passion fruit curd, add the eggs, passion fruit juice, sugar and salt to the Vitamix container in the order listed and secure the lid. Select Variable 1, start the machine and slowly increase to its highest speed. Blend for 5 minutes.
2. Slowly reduce the speed to Variable 5 and remove the lid plug, leaving the machine running. Add butter, 1 piece at a time, through the lid plug opening, allowing the butter to completely incorporate between additions. Secure the lid plug, increase the speed to Variable 10 and blend for 30 seconds. Transfer the curd to a container and set aside in the fridge to chill.

For Garnish

Ingredients

• 480 ml (2 cups) heavy cream
• 400 g (1 ) mango, peeled, seeded, halved and steamed
• 1 kiwi, peeled and diced
• ½ pineapple, peeled, cubed
• 2 passion fruit, halved with flesh and seeds scooped into a bowl
• 6 mint leaves
• zest of 1 lime
• toasted coconut flakes

Directions

1. When ready to serve, add the cream to the Vitamix container and secure the lid. Select Variable 1, start the machine and slowly increase to its highest speed. Blend for approximately 20 seconds.
2. Fold the curd through the cream in a large bowl and add three quarters of the chopped fresh fruit and three quarters of the meringue pieces. Spoon into serving glasses and top with the remaining fruit, meringue shards, toasted coconut, mint leaves and lime zest.