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Never heard of the dessert called Eton Mess? I hadn’t either up until a year ago. Which at the same time is pretty cool. There are so many foods in this world we are all yet to discover. Staples in some parts of the world we’re yet to try. That’s the thing about food, depending on your location, heritage, culture, it will all reflect differently in the food you eat and choose.
Eton Mess is essentially a layered dessert with fruit, meringue and cream. Traditionally it is made with strawberries, however this version has a slight twist, using mangoes and passionfruit – both which are coming into season here in Australia. Both fruits are a great source of fibre, vitamin A and C, helping to balance your blood sugar, feed your gut bacteria, support detoxification and keep your skin on point.
Ingredients
2 mangos
3 passionfruit
1 tub coconut yoghurt
Meringue Kisses Ingredients
3 egg whites, room temperature
¾ cup white sugar
1 ½ TBS corn flour
¾ tsp white vinegar
Directions
- Beat egg whites until peaks form
- Add sugar 1 tablespoon at a time. Beat until the tablespoon of sugar dissolves before adding more.
- Once all sugar is added, beat for about 10mins.
- Preheat oven to 150˚C
- Combine cornflour and vinegar in a small bowl. Add to meringue.
- Beat for another 3mins.
- Spoon into a piping bag. Pipe meringue kisses onto an oven tray.
- Reduce over to 120˚C, bake for 55mins.
- Allow the meringue kisses to cool completely in the oven before removing.
- Combine coconut yoghurt, meringue kisses, mango and passionfruit in layers and serve immediately.
Tip: You can make meringue vegan by using the water from a tin of chickpeas – called “aquafaba” but I have just used the traditional egg whites in this recipe.