Good Housekeeping//Hearst Owned

Tropical Eton Mess

Name: Tropical Eton Mess
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 - 8
Ingredients: 2 medium egg whites; 100 g caster sugar; 150 ml whipping cream; 1 tbsp. vanilla bean paste; 500 g 0% fat Greek yogurt - we used Total; 2 tbsp. icing sugar; 1 lime; 300 g mango pieces; 4 passion fruit; 1 papaya, peeled and sliced; 25 g coconut flakes, toasted

For a speedy version of this Eton Mess recipe, buy ready-made meringue instead of making your own.

By The GH Kitchen TeamPublished: 03 August 2017

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Yields:

6 - 8

Prep Time:

30 mins

Cook Time:

2 hrs

Total Time:

2 hrs 30 mins

Cal/Serv:

225

Ingredients

2 medium egg whites
100 g caster sugar
150 ml whipping cream
1 Tbsp. vanilla bean paste
500 g 0% fat Greek yogurt - we used Total
2 Tbsp. icing sugar
1 lime
300 g mango pieces
4 passion fruit
1 papaya, peeled and sliced
25 g coconut flakes, toasted

Directions

1. Step 1Preheat the oven to 110°C (90°C fan) mark ¼. Beat egg whites in a grease-free bowl with a handheld electric whisk until stiff peaks form. Gradually add caster sugar, whisking back up to stiff peaks after each addition. The meringue should be thick and glossy.
2. Step 2Line 2 large baking sheets with baking parchment (use a little meringue to stick down corners of parchment). Spoon remaining meringue into a piping bag fitted with a 1cm round nozzle. Pipe ‘kisses’ on to lined sheets, spacing apart. Bake for 2hr, then turn off oven and leave inside to cool completely.
3. Step 3In a large bowl, whip the cream and vanilla paste until just stiff. Fold through the yogurt, sift over icing sugar and mix well. Chill until serving.
4. Step 4Zest lime on to a plate lined with a damp kitchen towel, cover and put in the fridge to prevent from drying out.
5. Step 5Whizz 1/2 the mango and lime juice in a food processor until smooth, add passion fruit pulp and pulse again to loosen seeds. Pass mixture through a fine sieve into a bowl and discard seeds.
6. Step 6To serve, divide half the yogurt mixture among 6-8 glasses, add a small handful of meringue kisses to each and drizzle with 1tbsp passion fruit sauce. Repeat with remaining yogurt mixture, top with a few meringue kisses, mango and papaya pieces, sauce, toasted coconut and lime zest.

Per Serving:

Calories: 225
Fibre: 2.25 g
Total carbs: 25 g
Sugars: 25 g
Total fat: 9.75 g
Saturated fat: 6.75 g
Protein: 8 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time