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Yoghurt, passionfruit and banana Eton mess
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Elevate seasonal fruits with an Aussie twist on Eton mess.
Ingredients:
  • 75g icing sugar
  • 2 passionfruit, plus extra to serve
  • 125ml cream
  • 280g yoghurt
  • 1 tsp vanilla bean paste (see note)
  • 6 x 10g pavlova nests*, broken into 2cm chunks
  • 2 bananas, sliced
Instructions:
  • Combine half of the sugar and 1/4 cup (60ml) cold water in a pan over low heat until sugar dissolves. Increase heat to medium-low and simmer for 1 minute without stirring. Let it cool, then mix in the passionfruit pulp. Set aside.
  • Whip cream in a big bowl until soft peaks form using a whisk or electric beaters. Gently mix in yoghurt, vanilla-bean paste, and the rest of the sugar. Carefully fold in the meringue into the yoghurt mixture, followed by stirring in the banana and half of the passionfruit syrup. Spoon the mixture into glasses, drizzle with the remaining passionfruit syrup, and garnish with extra fresh passionfruit pulp before serving.

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