Tropical Eton mess

For a quicker version, buy ready-made meringues instead of making your own.

SERVES 6-8

PREPARATION TIME

30 minutes, plus cooling

COOKING TIME about 2 hours

2 medium egg whites 100g caster sugar 150ml whipping cream 1tbsp vanilla bean paste

500g tub 0% fat Greek yogurt 2tbsp icing sugar

1 lime

300g mango pieces

4 passion fruit, halved

1 papaya, peeled and sliced

25g coconut flakes, toasted 1 Preheat the oven to 110°C (90°C fan) mark 1/4. Beat the egg whites in a grease-free bowl with a handheld electric whisk until stiff peaks form.

2 Gradually add the caster sugar, whisking back up to stiff peaks after each addition. The meringue should be thick and glossy.

3 Line 2 large baking sheets with baking parchment (use a little meringue to stick down corners of parchment). Spoon the remaining meringue into a piping bag fitted with a 1cm round nozzle. Pipe

‘kisses’ on to the lined sheets, spacing apart. Bake for 2hr, then turn off the oven and leave inside to cool completely.

4 In a large bowl, whip the cream and vanilla paste until just stiff.

Fold through the yogurt, sift over the icing sugar and mix well. Chill until serving.

5 Zest the lime on to a plate lined with a piece of damp kitchen towel, cover, then put in the fridge to prevent it from drying out.

6 Blitz half the mango and lime juice in a food processor until smooth. Add the passion fruit pulp and pulse again to loosen the seeds. Pass the mixture through a fine sieve into a bowl and discard the seeds.

7 To serve, divide half the yogurt mixture among 6-8 glasses, add a small handful of meringue kisses to each one and drizzle with 1tbsp passion fruit sauce. Repeat with the remaining yogurt mixture, then top with remaining meringue kisses, mango and papaya pieces, sauce, toasted coconut and lime zest.