Luscious lemon cake
Partnered content with Morrisons
Airy sponge laced with citrus syrup and a creamy centre, this bake ticks a lot of boxes. Serve for afternoon tea, or as a dessert to round off a summer get-together
Tropical meringue mess
Serves 4
Easy
Prep:
Cook:
plus cooling
Put a twist on a eton mess using juicy pineapple, passion fruit and mint – this makes an easy but impressive dessert for a summer gathering
Skip to ingredients
- 300g Morrisons Market Street Pineapple
- 2 tbsp light brown soft sugar
- 1 tbsp rum
- 250ml double cream
- 1 tbsp icing sugar
- 125ml coconut yogurt
- 4 meringue nests
- small handful of mintleaves picked, most shredded, a few whole leaves to serve
- 2 passion fruits
- 2 tbsp coconut flakes
Nutrition: per serving
- kcal500
- fat37g
- saturates25g
- carbs32g
- sugars31g
- fibre3g
- protein4g
- salt0.13glow
Method
step 1
Stir the pineapple chunks (and any juice in the pack), brown sugar and rum together in a pan. Cook over a high heat until any liquid has evaporated and the pineapple is sticky and caramelised, about 8 mins. Remove from the heat and leave to cool completely.
step 2
Whip the cream and icing sugar together to soft peaks using an electric whisk, then gently fold in the coconut yogurt. Crush the meringue nests, then tip into the cream mixture along with the shredded mint leaves and gently fold to combine. Spoon the cream mixture over a serving platter or divide between four small plates, then spoon over the caramelised pineapple pieces and drizzle over any leftover syrup from the pan. Cut the passion fruits in half, then use a teaspoon to scoop out the pulp. Spoon this over the mess, then scatter over the whole mint leaves and the coconut flakes.
