- 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