• Save to your scrapbook
  • Save to your scrapbook

    Passion Fruit and Orange Mess - 2009

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Passion Fruit and Orange Mess - 2009

    Easy no-cook pud, ready in 20 minutes.

    • Vegetarian
    • Nut Free
    • Gluten Free
    • Preparation time: 20 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 6


    • 4 large oranges
    • 6 passion fruit
    • 150 ml double cream
    • 3 tbsp icing sugar, sifted
    • 300g Greek yogurt
    • 75 ml cointreau
    • 8 waitrose meringue nests


    1. Cut away the skin from the oranges. Working over a bowl to catch the juice, cut the segments from between the mebranes. Roughly chop the segments and put in a separate bowl. (Use the leftover juice as a refreshing tipple.)
    2. Halve, then scoop the pulp from 4 of the passion fruit and mix with the orange segments.
    3. Whip the double cream with the icing sugar until it begins to thicken. Beat in the yogurt and Cointreau. Break the meringue into small pieces and put in a large bowl. Add the cream mixture and scatter with the fruit. Gently fold the ingredients together until 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.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars