Eton Mess with Passionfruit

A classic English dessert featuring crushed meringues, whipped cream, macerated strawberries, and tropical passionfruit pulp for a rippled effect.

Vegetarian Dessert Fruit Summer No-Cook

Estimated Nutrition

Calories

620.6

kcal / serving

2482.4 kcal total

Carbs

60.1g

per serving

240.2 g total

Fat

39.6g

per serving

158.2 g total

Protein

6.2g

per serving

24.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Icing Sugar

to taste

Dairy

200

Double Cream

200

Crème Fraîche

or thick Greek-style yoghurt

Fruits

800

Strawberries

ripe, hulled

piece

Passion Fruit

pulp only

Liquids

Kirsch

a splash

Other

piece

Meringue Shells

ready-made

Method

Cut the larger strawberries into halves or quarters.

Set aside 200g of strawberries for garnish and place the remainder in a large bowl.

Add a splash of kirsch and icing sugar to the bowl.

Lightly mash the strawberries, cover, and chill in the fridge for one hour.

Whip the double cream lightly and fold in the crème fraîche.

Crush the meringue shells into bite-sized pieces and fold them into the cream.

Gently fold in the mashed strawberries and passion fruit pulp to create ripples.

Spoon the mixture into glasses and garnish with the reserved strawberries.