Yoghurt, Passionfruit and Banana Eton Mess
Ingredients:
- 75g icing sugar
- 2 passionfruit, plus extra to serve
- 125ml whipping cream
- 280g thick yoghurt
- 1 tsp vanilla-bean paste
- 60 grams pavlova/ dry meringue, broken into 2cm chunks
- 2 bananas, sliced
Method:
- Stir half the sugar in a pan with 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.
- 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.