Eton mess with passionfruit and mango

Ingredients

• Egg white

  Raw, fresh eggs

  200g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Mango

  1 Medium Raw - Whole Foods Market

  1 medium raw or 150g

• Plain yogurt

  Whole milk, 8 grams protein per 8 ounce

  600g

• Passion-fruit

  (granadilla), purple, raw

  4 fruit without refuse or 72g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. TIP: Serve this with any in-season fruit: fresh berries and kiwifruit work particularly well.
3. Preheat the oven to 150°C and line a baking tray with baking paper.
4. Beat the eggwhites and a pinch of salt with hand-held electric beaters until soft peaks form. Add the sugar, a tablespoon at a time, beating well between each addition, until thick and glossy. Spoon the meringue mixture into six 8 cm mounds on the prepared tray. Place in the oven, then immediately reduce the temperature to 120°C and bake for 1 hour until crisp. Turn the oven off and leave the meringues in the oven to cool completely.
5. To serve, break the meringues into large pieces. Reserving a few slices of mango for garnish, layer the meringue, yoghurt, passionfruit and mango into large glasses, then top with the reserved mango.

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