Anolon Academy

Spring berry meringues with passionfruit curd and cream Chantilly

 By Chef Justin North

This is a very simple dessert but a favourite for the whole family, the combination of Spring berries, tropical scent of freshly scooped passionfruit, creamy Chantilly and crunchy meringue makes it hard not to go back for seconds.

Serve in tall glasses or beautiful glass coupes.


For the curd

  • 125g chilled butter, diced
  • ¾ cup caster sugar
  • ¾ cup fresh passionfruit pulp (approximately 12-15 passionfruits)
  • 4 egg yolks

For the garnish

  • 2 cups shop brought French meringues
  • 1 cup thickened cream
  • 2 passionfruit – pulp
  • 1 cup quartered strawberries
  • 1 cup blueberries
  • 1 cup raspberries 


For the curd, combine the butter, sugar, passionfruit pulp and egg yolks in a saucepan over low heat. Cook for 10-15 minutes or until the mixture thickens, stirring regularly. Place in a bowl and refrigerate covered for one hour until cold.

To serve, lightly whip the cream to soft peaks.

Spoon into your glass, alternating layers of curd, fruit, cream and crumbled meringue and serve.

Serves 6