Such a quick pudding and sure to please. The sharpness of the passion fruit counteracts the sweetness of the meringue and richness of the cream, while the banana adds bulk. If you are not keen on banana, however, you can replace it with 100g (4oz) seedless white grapes, cut in half, or a similar quantity of chopped mango. Either of these would work really well too.
PREP TIME: 20 MINUTES
PREPARE AHEAD - Best made up to 4 hours ahead (the meringue dissolves if left much longer). Make sure the banana is not in contact with the air or it may discolour.
MARY’S EVERYDAY TIPS - Passion fruit purée is now easy to buy and is so useful! If you are unable to find it, however, look for passion fruit syrup or coulis instead. Alternatively, use the fresh fruit: scoop out the pulp, purée in a food processor and push through a sieve to remove the seeds. (One passion fruit yields about 20ml/¾fl oz of juice/purée, so you would need four to five fresh fruit for this recipe.)
This recipe is taken from: Mary Berry Everyday