Banana and
Passionfruit
Meringue
What you need
- 200g Pauls Athentikos Juicy Mango Greek Yoghurt
- 1 tsp cream of tartar
- 340g caster sugar
- 4 tsp cornflour
- 1 tsp white vinegar
- 1 tsp vanilla essence
- 3 bananas
- 3 passionfruit
- 6 egg whites
- Mint leaves to serve
How To Make It
- Preheat oven to 200°C and line a baking tray with baking paper and dust the paper with 1 tsp of cornflour. In a mixer, whisk the egg whites and the cream of tartar until soft peaks form. Slowly add the caster sugar while still whisking and add the remaining cornflour with the last of the sugar and whisk until thick and glossy. Then gently fold in the vanilla and the vinegar and transfer the meringue into a piping bag with a large star nozzle.
- On the baking tray, pipe the meringue into six 10cm wide discs and place in the oven and reduce the temperature to 100°C and bake for 11/4 hrs. Turn off the oven and open the oven door slightly and allow the meringues to cool in the oven.
- Slice the bananas and squeeze half a lemon over the slices. Place the cooled meringues on dessert plates, top with a large dollop of fruit yoghurt and arrange slices of banana. Finish with the pulp of half a passionfruit and mint leaves over each.
