Serves 8
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This dessert is as indulgent as it gets with yoghurt and fruits topped on meringue and cream. You don’t have to worry about getting it wrong either — with this specific treat, the messier, the better.


  • 800 ml thickened (heavy) cream
  • 2 tbsps icing (confectioners') sugar
  • 1 cup (280 g) greek-style yoghurt
  • 8 store-bought meringue nests (80 g), crushed coarsely
  • ⅔ cup (200 ml) lemon curd
  • ⅓ cup (80 g) passionfruit pulp
  • ⅓ cup (15 g) flaked coconut, toasted
  • 125 g fresh raspberries

Beat cream and sugar in a small bowl with an electric mixer until firm peaks form; gently fold in yoghurt.


Arrange half the meringue over a platter. Spoon cream mixture over meringue; drop spoonfuls of curd over cream. Using a small knife, swirl curd through cream.


Top with remaining meringue, passionfruit, coconut and raspberries.

TIP You need 4 passionfruit for this recipe. Meringue nests and lemon curd are available from major supermarkets.

Photo: bauersyndication.com.au

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