This is my version of the famous pudding ‘Eton Mess’. Mayfield is the convent school where I was incarcerated for the ‘best years of my life’. I hated this school with a passion. There were happy moments, of course, often involving chocolate. I made good friends there and found other kindred spirits who were happy to join in any subversive activities, like breaking into the domestic science building and making chocolate pancakes.
The foundress of the convent was an American called Cornelia Connelly (referred to irreverently by the girls as ‘Corny Con’). She was married with five children, but she and her husband had both taken holy orders. In 1846, she was sent from Rome by Pope Gregory XVI to Derby in England, where she founded her first convent. The story went that one of the lowly nuns from the kitchen came on bended knee to the mother foundress, and begged for a farthing to buy some cloves for the apple pie. Corny Con is reputed to have laughed and said, ‘No – leave it to me.’ She then ordered a hundred-weight of cloves – which were still being used when I was at school during the 1970s. The apple pies where certainly riddled with cloves and, as they are an expensive spice, I suspect that there must have been some truth in the tale.
This is a pretty wicked pudding but, in fact, it doesn’t contain too much fat (apart from the cream and nuts), and has loads of fresh fruit.
Make the meringue: first
While the meringue is baking, make a water ganache with the chocolate and
Break about half the meringue into bite-sized pieces. Cube the mango flesh. Cut the passion fruit in half and squeeze into the same bowl. Mix together the cream and yoghurt.
In large glasses, layer the meringue, chocolate, fruit mixture and the yoghurt and cream. Dust with unsweetened cocoa powder and serve.
© 2003 Chantal Coady. All rights reserved.