Mango and passionfruit Australian mess
This Australian take on the classic English dessert Eton mess takes
advantage of what's in season.
Ingredients (serves 4)
2 mangoes
300ml thickened cream
1 vanilla bean, split lengthways, seeds scraped
2 tbs icing sugar, sifted
6 small meringue nests (see note) or a 20cm pavlova shell, broken into small
chunks
Pulp of 4 passionfruit
1. Finely chop the flesh of 1 mango cheek and set aside to serve, then
roughly chop remaining mango flesh and puree until smooth in a blender or
processor.
2. Beat the cream, vanilla seeds and icing sugar in a bowl until thick.
Stir in the crushed meringue. Layer some of the mango puree and meringue
mixture in four 300ml serving glasses, alternating layers. Top each glass
with some of the finely chopped mango, a little of the passionfruit pulp and
a little more mango puree. Serve immediately.
· Meringue nests are available from supermarkets. This is the Aussie
version - perfect for those times when the pavlova didn't turn out quite the
way you planned.
Prettypinkbutterfly
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