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Mango and passionfruit Australian mess
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Seasonal Australian twist on Eton mess dessert.
Ingredients:
  • 2 mangoes
  • 300ml thickened cream
  • 1 vanilla bean, split lengthways, seeds scraped
  • 24.00 gm icing sugar, sifted
  • 6 small meringue nests (see note) or a 20cm pavlova shell, broken into small chunks
  • Pulp of 4 passionfruit
Instructions:
  • Chop one mango cheek finely and set aside for serving, then roughly chop the rest of the mango and blend until smooth.
  • Whisk the cream, vanilla seeds, and icing sugar in a bowl until thick. Gently fold in the crushed meringue. Create layers of mango puree and meringue mixture in four 300ml serving glasses, alternating between the two. Finish by topping each glass with finely chopped mango, a spoonful of passionfruit pulp, and a drizzle of mango puree. Enjoy promptly.

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