The dessert of the season
This fresh and tangy twist on a classic summer dessert is easy to whip up, is bright and cheery and the taste of Dole bananas and passionfruit curd will transport you straight to your own tropical paradise.
Tropical Eton Mess
Makes 4 individual servings
Seeds of 1 vanilla bean pod
1/3 cup greek yoghurt
5 meringue nests
8 Tbsp passionfruit curd
1/4 cup shredded coconut, toasted
2 Dole bananas, sliced
1. Beat cream and vanilla until soft peaks form, then fold in the Greek yoghurt.
2. Using your hands, break 4 of the meringues up into small chunks and place in the base of each glass.
3. Spoon half of the passionfruit curd on top of the meringue then add a large spoonful of cream.
4. Add remaining curd and another spoonful of cream. Top with sliced banana, shredded coconut and crumble over remaining meringue.