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Tropical Meringue Mess

Tropical Meringue Mess

By Good FoodPublished on 25 April 2025Put a twist on a eton mess using juicy pineapple, passion fruit and mint – this makes an easy but impressive dessert for a summer gathering.
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Time and servings

35 minsTotal time
4Servings
25 minsPrep time
10 minsCooking time

Ingredients

  • 300g Morrisons pineapple chunks
  • 2 tbsp soft light brown sugar
  • 1 tbsp rum
  • 250ml double cream
  • 1 tbsp icing sugar
  • 125ml pot Morrisons coconut yogurt with vanilla
  • 4 The Best meringue nests
  • A small handful of mint, leaves picked and most shredded
  • 2 passion fruits
  • 2 tbsp coconut flakes

Method

  • Step 1

    Toss the pineapple pieces (and any juice in the pack) in a pan with the sugar and rum. Cook over a high heat until the liquid has evaporated, the pineapple sticky and caramelised, about 8 mins. Leave to cool completely.

  • Step 2

    Whip the cream and icing sugar together to soft peaks, then fold in the coconut yoghurt. Crush the meringue nests then tip into the cream mixture along with the shredded mint.

  • Step 3

    Spoon the mixture over a platter or onto 4 small plates, then spoon over the caramelised pineapple pieces. Top with any syrup in the pan. Cut the passion fruits in half then use a teaspoon to scoop out the flesh and seeds. Spoon the pulp over the platter and add more mint leaves and coconut flakes to serve.