Name: Lemon and meringue passionfruit mess
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 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

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

Serves 8

Prep

15M

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Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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