Granadilla Fool

Serves 4

  • 250ml cream
  • 4 tsp caster sugar
  • 180ml Greek yoghurt
  • 15 small meringues, crumbled


  • 125ml granadilla pulp
  • 125ml water
  • 1/4 cup caster sugar

Place all the syrup ingredients into a small saucepan and dissolve over a medium heat. Bring to the boil and cook until thickened, for about 10-15 mins and set aside.

In a bowl, add the cream and caster sugar and whisk until soft peaks. Fold in the Greek yoghurt. Add half the crumbed meringue and fold into the mixture.

To assemble; spoon a spoonful of the cream into your glass, followed by some meringue and then the granadilla syrup. Continue until the glass is full, topping with meringue and a spoonful of granadilla syrup.

Recipe by Diane Heierli • Photography C&D Heierli