Name: Tropical eton mess
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 300ml tub thickened cream, whipped; 2 tbsp icing sugar; 1 tsp vanilla bean paste; 250g tub mascarpone; 1 mango, seeded, roughly chopped, plus extra, sliced to serve; 500g tub thick custard; 125g sponge finger biscuits, broken; 100g packet pavlova nests, broken; 2 passionfruit, pulp removed

Tropical eton mess

Indulge in a taste of the tropics with this delicious eton mess all topped with fresh mango slices and tangy passionfruit.

Ingredients

300ml tub thickened cream, whipped

2 tbsp icing sugar

1 tsp vanilla bean paste

250g tub mascarpone

1 mango, seeded, roughly chopped, plus extra, sliced to serve

500g tub thick custard

125g sponge finger biscuits, broken

100g packet pavlova nests, broken

2 passionfruit, pulp removed

Method

Step 1

In a bowl, using an electric mixer beat cream, sugar and vanilla together until soft peaks. Place mascarpone in a large bowl and fold cream through.

Step 2

In a small food processor, pulse mango until smooth.

Step 3

Divide custard, mango puree, sponge finger biscuits, cream and pavlova nests between 8 serving glasses. Top with sliced mango and drizzle with passionfruit pulp to serve.

When whipping cream, use thickened cream as it’s very helpful in preventing over-beating and curdling. Make sure you start with cold cream and a clean bowl and beaters (or whisk). If whipping ahead of time, just beat to soft peaks as the cream will firm on chilling.
Expert tip

Woman's Weekly Food

Ingredients

Method

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