Eton mess with a twist
There is a tropical theme to this version of eton mess which means it can be served for brunch without too much guilt. The kiwifruit and pineapple helps to create a welcome freshness. Serves 4
½ cup dates 1 cup coconut chips 1½ cups Greek yogurt 1 cup chopped fresh pineapple 4 kiwifruit, skinned and cut in pieces 4–6 meringues Mint leaves, to garnish
Soak the dates in boiling water for 10 minutes. Then drain, reserving the juice. Blend the dates until smooth adding a little juice to get a “dolloping” texture. In a frying pan toast the coconut until lightly browned. Reserve a few for garnish. In a large bowl combine the yogurt, pineapple, kiwifruit, coconut and mash in the meringues. Fold through half the date puree gently. Spoon the mess into individual bowls, sprinkle with mint leaves and serve.