Tropical wow! Our take on Eton mess arrives in perfect time for the festive season. A flavour symphony, light as air pavlova, silky passionfruit curd, smoky grilled pineapple, gently bound with whipped cream.
8
Serves
30m
Prep
4h
Rest
15m
Cook
Ingredients
Passionfruit curd
- 150ml strained passionfruit pulp, seeds discarded
- 1 lemon, finely zested
- 40ml lemon juice
- 220g butter, diced
- 200g caster sugar
- 3 large eggs
- Pinch salt
Tropical mess’
- 600ml thickened cream
- 1 teaspoon vanilla paste
- 1 tablespoon icing sugar
- 6 Caterers’ Choice Single Serve Pavlova Shells (54100), broken into chunks
- 1 small ripe pineapple, peeled
- 4 passionfruit, flesh scooped
- ½ cup toasted coconut
Method
1. To make the passionfruit curd
Place a medium bowl over a pot of simmering water (making sure that the base doesn’t touch the water). Add the passionfruit juice, lemon zest and juice, butter, and caster sugar to the bowl. As the butter melts stir to combine, stirring until the sugar has dissolved. Transfer the butter mix to a jug. Clean the bowl and add the eggs and salt, whisking to combine. Slowly pour the butter mixture into the eggs while continuously whisking, until well combined. Return the bowl to the simmering pot of water and reduce the heat to low. Cook, stirring constantly for about 6-8 minutes until the mixture has thickened and coats the back of a spoon. Transfer to a clean container, cover and refrigerate. This can be made a few days in advance.
2. To grill the pineapple
Cut 4 slices of pineapple to grill and chop the rest into small chunks, reserve for serving. Heat a griddle or grill over high heat and grill the pineapple slices until caramelised. Cut each slice into six wedges.
3. To assemble the mess’
Whisk the cream with the vanilla paste and icing sugar until soft peaks form. Fold through ½ cup of the chilled passionfruit curd. To make the mess’, layer the passionfruit cream into glasses with the pieces of Caterers’ Choice Single Serve Pavlova Shells (54100), chopped pineapple, passionfruit pulp and passionfruit curd. Top with grilled pineapple pieces and toasted coconut. Serve immediately.
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