Tropical Eton Mess
This dessert couldn’t be easier to make (or more delicious). Change up the fruit with berries or stone fruit if you prefer.
Servings: 6 servings
Ingredients
- 3 cups diced mango
- 1 cup blueberries
- 1 tablespoon dark rum
- 2 teaspoons sugar
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
- 12 meringues store-bought
- 6 sprigs mint optional garnish
Instructions
- Toss the mango and blueberries with rum and sugar in a medium bowl. Let the fruit macerate until soft and juices have accumulated in the bowl, 25–30 minutes. Stir occasionally.
- In a medium bowl, use a hand mixer to whip the heavy cream and vanilla in a medium bowl until soft peaks form.
- In six glasses, layer a crushed meringue cookie in the bottom of each glass. Top with 1/4 cup fruit and whipped cream on top. Add a second layer of crushed meringue, fruit and whipped cream.
- Can be made 20-30 minutes ahead and chilled in the glasses. Or each component can be made up to a day ahead, with the fruit and whipped cream refrigerated and the meringues stored at room temperature.