Serves 4

Tropical Eton Mess

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


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.