Exotic mango passion fruit Eton Mess

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     Today, I took part to a new food challenge and the theme was "exotic fruit". I didn't think long, I love exotic fruit and my favorite one is mango!

   I also love Pavlova but I had never prepared its British cousin, the Eton Mess so I went for it today. What I like in Eton Mess is that you build it as you want, in the same order as the Pavlova or "in a mess". 

   By the way, did you know that one legend says that the Eton Mess was born when families were visiting their children in Eton, near London, they dropped a Pavlova they were bringing but succeeded to save it and brought it "in a mess", who knows? ^_^ 

   I put vanilla in my meringue for once and it was good, I also didn't had sugar in my whipped cream because I wanted this dessert to be fresh and light but you can of course add some. Be sure to use ripe fruit so that they're sweet enough.

   With the following quantities, I made 2 large desserts but you can prepare 3 less big of them but you can put more meringue, less cream, more fruit, really as you wish. I also added organic dried mallow flowers for the decoration, it's optional of course.

 

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Mango Passion Eton Mess


Prep time : 5 minutes + 5 minutes + 10 minutes
Cook time : 1 hour
Serving : 2 to 3 people

Meringue

- 2 egg whites at room temperature
- 120 g (4,2 oz) powdered sugar
- a few drops lemon juice

• I followed this recipe I use each time (except for the Pavlova), here. It's only in French so far but you can use the translation button :-)

Whipped cream

- 20 cl (7 fl oz) 30 % fat whipping or heavy cream real cold
- icing sugar (optional)

• All your material must be real cold, put your whisks and a mixing bowl - in glass or stainless-steel is better - in the fridge of freezer about 20 minutes before, your cream must also be cold. You can also put a bag full of ice under the mixing bowl if your kitchen is quite warm - if you cooked before for example.
  
   
• Pour the whipping cream in the mixing bowl and whisk!
  
  
• Your whipped cream is ready when it doesn't slide anymore in the bowl when you turn it over and the cream must do like a "bird beak" at the end of the whisks.
  
   
• Careful not to whisk the cream too long or it will turn into butter, yes, really...
  
   
• If you want to make a "chantilly", just add icing sugar, very softly, at the end with a spatula (about 30 to 50 g/1,05 to 1,75 oz for a 20 cl carton cream).

Assembling

- 1 ripe mango

- 2 to 3 ripe passion fruit(you can see they are when they're crumpled)

• Put some crumbled meringue in the bottom of a large glass, cover with the whipped cream, add pieces of mango and some passion fruit and proceed to these three staps again.

• Or... assemble your Eton Mess as you want, after all, we're talking about a "mess"!

• Chose your favorite spoon and dive it in!

• You can assemble the desserts some time before serving but not too much or the meringue could go soft.

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