Dessert

Yoghurt, passionfruit and banana Eton mess

Name: Yoghurt, passionfruit and banana Eton mess
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 cup (75g) icing sugar; 2 passionfruit, plus extra to serve; 1/2 cup (125ml) pure (thin) cream; 1 cup (280g) thick Greek yoghurt; 1 teaspoon vanilla-bean paste; 6 x 10g pavlova nests, broken into 2cm chunks; 2 bananas, sliced

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20m

05m

Yoghurt, passionfruit and banana Eton mess

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by Olivia Andrews

Recipe developer, food writer and food stylist

Oct 03, 2015

Make the most of seasonal fruit with this Australian version of traditional Eton mess.

1/2 cup (75g) icing sugar
2 passionfruit, plus extra to serve
1/2 cup (125ml) pure (thin) cream
1 cup (280g) thick Greek yoghurt
1 teaspoon vanilla-bean paste
6 x 10g pavlova nests, broken into 2cm chunks
2 bananas, sliced

Method

1.

Stir half the sugar in a pan with 1/4 cup (60ml) cold water over low heat until sugar dissolves. Increase heat to medium-low and simmer, without stirring, for 1 minute, then set aside to cool. Stir passionfruit pulp into cooled syrup, then set aside.
2.

In a large bowl, whip cream to soft peaks with a whisk or electric beaters. Fold in yoghurt, vanilla-bean paste and remaining sugar. Fold meringue into yoghurt mixture, then stir in the banana and half the passionfruit syrup. Spoon into glasses, top with the remaining passionfruit syrup and serve with the extra fresh passionfruit pulp.