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Eton Mess Recipe with Mango Passionfruit and Dragonfruit. Best dessert recipes. Copyright © 2018 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Eton Mess Recipe with Mango, Passionfruit and Dragonfruit

We’ve given the traditional Eton Mess recipe, made with strawberries and cream, a tropical fruit twist by using seasonal mangoes, passionfruit and dragonfruit, and adding sour cream to the thickened cream to create a sweet and sour dessert. To simplify things, you can always buy meringues instead of baking them, and there’s no reason why you can’t replace these fruits with whatever is fresh and in season.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: English
Servings: 4 Servings
Calories: 310kcal
Author: Lara Dunston

Ingredients

Meringues

  • 140 gm egg whites
  • 140 gm caster sugar
  • 140 gm icing sugar put through a sieve
  • 3 tsp corn flour

The Rest of the Mess

  • 250 ml / 1 cup thickened cream
  • 750 gm sour cream / crème fraîche
  • 75 gm pure icing sugar sieved
  • 2 mangoes chopped into small chunks
  • 1 dragonfruit white or pink, chopped into small chunks
  • 4 passionfruits pulp with seeds and all
  • Fresh mint sprigs for garnishing

Instructions

Meringues

  • To make meringues, preheat oven to 100C.
  • Using an electric hand whisk or electric mixer, whisk egg whites with a pinch of salt for around 3 minutes or so until soft peaks form.
  • While continuing to whisk for another 3 minutes or so, gradually add caster sugar until meringue is thick and glossy.
  • Fold the icing sugar and corn flour into meringue mix until completely combined.
  • Line baking trays with baking paper and, using a large serving spoon, scoop up the meringue mix and spoon on to a tray, forming each scoop into a medium sized mound.
  • Bake for 1 hour or so, until firm and crunchy on the outside but try not to let the meringues brown.
  • Let the meringues cool completely. If not using immediately, store the meringues in an airtight container until you need them.

The Rest of the Mess

  • Using your electric hand whisk or mixer, whip the thickened cream, sour cream/crème fraîche and rest of the icing sugar for around 3 minutes until soft peaks form.
  • Roughly break your meringue into chunks, taking care not to crush it completely; save any crumbs.
  • In large glasses, start layering the pieces of meringue, cream and fruit until you fill the glasses.
  • Once you reach the top of the glass, spoon on some cream, any leftover fruit pulp, allowing it to drizzle through, and the rest of the meringue crumbs.
  • Garnish each glass with some fresh mint sprigs.
  • Serve immediately.

Nutrition

Serving: 1g | Calories: 310kcal | Carbohydrates: 29g | Protein: 3g | Fat: 20g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 80mg | Sodium: 38mg | Fiber: 11g | Sugar: 21g