A quick, no-bake dessert made with meringue, whipped cream and our Lime Passionfruit Curd. Easy, messy and super yummy!
Ingredients (serves 3-4)
- 300ml cream, whipped to soft peaks
- 4 store-bought meringue nests, roughly crushed
- 200g St Andrews Limes Lime Passionfruit Curd
- 2 fresh passionfruit, pulp scooped (or use tinned)
- 1 cup pomegranate (or raspberries), plus extra for garnish
- 1 lime, zested
Method
- Whip the cream to soft peaks – you want it billowy, not stiff, so it folds easily.
- Roughly crush the meringue nests into bite-sized shards. Keep some larger pieces for texture and crunch.
- Gently fold the curd through the whipped cream in loose swirls – don't overmix, you want ribbons of curd running through rather than a uniform colour.
- Fold the crushed meringue and pomegranate through the cream mixture, keeping it light and airy.
- Spoon the mess into glasses or one large serving bowl. Top with the passionfruit pulp, extra pomegranate and meringue pieces, and a sprinkle of lime zest.
- Serve immediately so the meringue keeps its crunch.
Notes: Assemble just before serving to keep the meringue crisp. Swap in other fruit if you like – mango works beautifully alongside the passionfruit.
