Lemon and meringue passionfruit mess

Quick and easy to prepare, and filled with fresh, sweet zesty flavours, this lemon and meringue passionfruit mess is simply irresistible!

  • 15 mins preparation
  • Serves 8
  • Print


Lemon and meringue passionfruit mess
  • 800 millilitre thickened (heavy) cream
  • 2 tablespoon icing (confectioners') sugar
  • 1 cup (280g) greek-style yoghurt
  • 8 store-bought meringue nests (80g), crushed coarsely
  • 2/3 cup (200ml) lemon curd
  • 1/3 cup (80g) passionfruit pulp
  • 1/3 cup (15g) flaked coconut, toasted
  • 125 gram fresh raspberries


Lemon and meringue passionfruit mess
  • 1
    Beat cream and sugar in a small bowl with an electric mixer until firm peaks form; gently fold in yoghurt.
  • 2
    Arrange half the meringue over a platter. Spoon cream mixture over meringue; drop spoonfuls of curd over cream. Using a small knife, swirl curd through cream.
  • 3
    Top with remaining meringue, passionfruit, coconut and raspberries.


You need 4 passionfruit for this recipe. Meringue nests and lemon curd are available from major supermarkets.

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