Ingredients
PASSIONFRUIT SAUCE
- 1 cup caster sugar
- 1/2 cup water
- Pulp of 8 Passionfruits
ETON MESS
- 1 x packet store bought meringue kisses or meringue nests, broken into small pieces
- 2 bananas cut into 1cm thick slices
- 2 cups double cream
Method
PASSIONFRUIT SAUCE
- Place caster sugar and ½ cup water in a saucepan over low heat and stir to dissolve sugar
- Increase the heat to medium-high and simmer for 3 minutes until syrupy
- Stir in the passionfruit pulp and simmer gently for 3 minutes
- Allow to cool
ETON MESS
- In dessert glasses, layer passionfruit sauce with a small handful of meringue kisses, a tablespoon of double cream and banana slices
- Repeat the process until glasses are filled. Serve
