Mango Eton mess

A quintessential summer dessert, this can be made with store bought meringues if it's too hot to turn the oven on.


100g egg white (about 3 eggs)
100g caster sugar
100g pure icing sugar, sifted 
15g cornflour
2½ cups pouring cream
100g caster sugar
1 teaspoon vanilla essence
2 whole mangoes
1 pomegranate
2 passionfruit


1. For meringues, preheat oven to 120°C. Whisk eggwhite and a pinch of salt in an electric mixer until firm peaks form (3-4 minutes). With motor running, gradually add caster sugar and whisk until thick and glossy (2-3 minutes). Sieve icing sugar and cornflour over, fold to combine, then spoon 8cm-diameter mounds onto oven trays lined with baking paper. Bake until meringues lift easily from trays and are crisp but not coloured (45-50 minutes), then turn off oven and cool completely in oven. Note - you can use store bought meringue nests for this recipe if you prefer.

2. Using an electric mixer and a clean bowl, whip the cream with the sugar and vanilla essence until it becomes stiff peaks (3-5 minutes). Chill until required. Prepare mangoes by slicing off each cheek and cutting a lattice pattern in the flesh of each cheek, without cutting through the skin. Use a spoon to scoop out small bite-sized pieces.

3. Cut the pomegranate in half and remove the seeds. Cut the passionfruit in half. Break the meringue into bite-sized pieces. Take 4 clean glasses and begin to layer all the ingredients starting with the meringue and cream then layering with the mango, pomegranate and passionfruit. Continue to build until the glass is filled and garnish with mango, pomegranate and passionfruit. Serve chilled.

Recipe and image thanks to Australian Mangoes.