Tropical eton mess

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



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.

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