Exotic twist on Eton mess

Banana, passionfruit and lime Eton mess

Serves 4

2 limes

4 ripe but firm Fair Trade bananas

3 ripe passion fruit

200ml double cream

100ml Clandeboye Estate Greek style yogurt

2 teaspoons caster sugar

8 ready-made meringues nests

Mint leaves to garnish

1. Grate the zest from the limes and squeeze the juice from half a lime. Peel and slice the bananas into a medium bowl. Add the lime zest and juice and stir to coat the bananas. Halve the passion fruit, scoop out the pulp and add to the bananas and lime.

2. Pour the cream into a large bowl with the sugar and whisk to soft peaks.

3. Gently fold in the Clandeboye Estate Greek style yogurt.

4. Break meringues into chunky pieces and lightly fold into the whipped cream and yogurt. Add banana, passion fruit and lime mixture, reserving some for decoration and carefully combine together. Spoon into glasses or glass bowls. Arrange the remaining banana mixture on top of the meringues and cream. Garnish with mint leaves. Serve immediately, while meringue is still crunchy.