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