Tropical Eton Mess

In one of the Episodes of  My Kitchen Rules season 5, they had this really annoying couple, David and Corrine.   They are always critisizing others, as if they knew everything concerning food and when it finally came for their turn to cook it was a total disaster.
Their desert was called Tropical Eton Mess and while the dinners were expecting a delicious Eton Mess,  full of tropical fruit,  out comes a  rather disappointing desert so the rest of the diners weren't very impressed.

I made my version using canned Rambutan with pineapple stuffed in them. I took the pineapple piece out  ( made this on a weekday and was in no mood to clean a pineapple ), added it to the mess, along with halved rambutan pieces, sliced fresh mangoes ( local mangoes are a bit small but very sweet and its mango season so there are mangoes everywhere!!), some meringues,  passion fruit and passion fruit syrup. I used a mixture of cream and yoghurt after seeing it done like that in one of the recipes I referred to.

Recipe : Tropical Eton Mess

5 meringues
1 can Rambutan stuffed with  pineapple ( drained)
2 Maldivian mangoes or regular mangoes, peeled and sliced or cut into cubes
4 passion fruit
250ml whipping cream( do not use Nestle cream)
1/2 cup plain yogurt
1/2 tbsp icing sugar, sifted
1/4 cup sugar
1/2 cup water

Make the syrup by removing the pulp of 3 passionfruit and extracting the juice by pushing through a fine sieve.  You should be able to get 1/2 cup of juice.

Pour the juice into a saucepan, along with sugar, and water and bring to a boil. Boil for 10 minutes till syrupy. Cool.

Whip the cream till stiff, stir in icing sugar and yoghurt gently with a spoon.

Now add crumbled-up meringue, sliced mangoes,  passion fruit pulp from the remaining passion fruit, and the pineapple pieces found inside the rambutan. Halve each rambutan and add this to the cream.  Fold everything very gently.  Stir in the passion fruit syrup.

 It will look messy, that is why it's called an Eton Mess. Chill for at least 1 hour before serving.

 Note :  If you want to serve this to guests and don't like the look of it, try freezing it by lining a bowl with cling film, pour the whole thing in and freeze.
To serve just plunge the bowl in hot water for a few seconds carefully turn it onto a plate and remove the cling film, Serve sliced.  Got this idea after seeing Gordon Ramsay's Eton Mess Bomb.