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300ml (10fl oz) pouring double cream

200g (7oz) natural Greek-style yoghurt

3 ripe passion fruit

4 tbsp passion fruit purée

1 large just-ripe banana, peeled and sliced

10 ready-made meringue nests

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1. Measure the double cream into a large bowl and whisk into soft peaks, then stir in the yoghurt.

2. Halve the passion fruit, scoop out the pulp and add to the cream with the passion fruit purée.

3. Add the banana slices and broken meringues and gently fold together.

4. Divide the mixture between the glasses, shaping the top of the mixture into a peak with your spoon.

5. Chill in the fridge until ready to serve.

6. Shortly before serving, slice the meringues into shards and insert into the top of each glass.

7. Garnish with a couple of passion fruit wedges, a drizzle of passion fruit purée, and a sprig of mint.

PREPARE AHEAD - Best made up to 4 hours ahead (the meringue dissolves if left much longer). Make sure the banana is not in contact with the air or it may discolour.

MARY’S EVERYDAY TIPS - Passion fruit purée is now easy to buy and is so useful! If you are unable to find it, however, look for passion fruit syrup or coulis instead. Alternatively, use the fresh fruit: scoop out the pulp, purée in a food processor and push through a sieve to remove the seeds. (One passion fruit yields about 20ml/¾fl oz of juice/purée, so you would need four to five fresh fruit for this recipe.)