• 16 sponge fingers
  • 8 tbsp coconut liqueur such as Malibu
  • 300 ml double cream
  • 300 g natural Greek-style yogurt
  • 4 passionfruit
  • 225 g raspberries, fresh or frozen, defrosted and drained
  • 1 small mango, peeled, stoned and cubed
  • 4 meringue nests
  • 8 physalis, petals pulled back, twisted and dusted with silver or gold lustre
  • mixed edible baubles, to decorate


  1. 1

    Break the sponge fingers into pieces and divide between eight glasses. Drizzle with the coconut liqueur.

  2. 2

    Whip the cream in a large bowl until it holds soft peaks. Mix in the yogurt and the seeds from the passionfruit.

  3. 3

    Divide the raspberries and mango between the glasses.

  4. 4

    Break the meringues into small chunks and fold into the cream mixture. Divide the cream between the glasses. Decorate each one with a physalis and mixed baubles.


    Get ahead: make up to a day ahead; chill.

Nutritional Details

Each serving provides
  • Energy 1344kj 321kcal 16%
  • Fat 24.5g 35%
  • Saturates 15.2g 76%
  • Sugars 16.2g 18%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 942kj/225kcal

Each serving provides

18.8g carbohydrate 3.5g fibre 4.5g protein

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