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    Passion Fruit And Orange Mess

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    Passion Fruit And Orange Mess

    This is a winter version of Eton mess using orange and passion fruit. It's a treat that's light, fresh and very yummy. Home-made meringue gives the best results, but substitute ready-made if you're short of time.

    • Preparation time: 20 minutes
    • Cooking time: 50 minutes, plus cooling
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 4


    • 2 medium egg whites
    • 75g caster sugar
    • 4 large organic navel oranges
    • 6 passion fruit
    • 142ml carton double cream
    • 3 tbsp icing sugar
    • 300g Greek yogurt
    • 75ml Cointreau or orange liqueur


    1. Preheat the oven to 140°C, gas mark 1. Line a large baking tray with non-stick baking parchment. Whisk the egg whites in a thoroughly clean bowl until stiff. Gradually whisk in the sugar a little at a time, beating well after each addition, until the meringue is stiff and glossy.
    2. Place spoonfuls of the mixture on the baking sheet, spacing them slightly apart. There is no need to make neat shapes as they'll be broken up to serve. Bake for about 50 minutes until crisp. Transfer to a wire rack to cool.
    3. Cut away the skin from the oranges. Working over a bowl to catch the juice, cut the segments from between the membranes. Roughly chop the segments and put in a separate bowl, as you won't be using the juice in the recipe. Halve, and scoop the pulp from 4 of the passion fruit and mix with the orange.
    4. Whip the double cream with the icing sugar until beginning to thicken. Beat in the yogurt and Cointreau or orange liqueur. Break the meringue into small pieces and put in a large bowl. Add the cream mixture and scatter with the fruit. Very gently fold the ingredients together until roughly mixed. Spoon into glasses. Halve and scoop the pulp from the 2 remaining passion fruit and use as topping. Chill for up to 1 hour before serving.

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