INGREDIENTS AND METHOD
MERINGUE:
12 Egg whites
500 Grams Castor Sugar
1. Pre heat the oven to 110C gas mark 1/4
2. Take four sheets of silicone paper. Draw a 30.5cm (12in) circle on the 1st, 25.5cm (10in) circle on 2nd, 20cm (8in) circle on 3rd, 15cm (6 in) circle on the 4th. Place the sheets on baking trays.
3. Whisk the egg whites with 100 grams of the castor sugar until it forms stiff peaks. Continue to whisk adding the rest of the sugar gradually. Once all of the sugar has been added, the egg white should be stiff and glossy.
4. Fill a piping bag with the mixture and pipe to fill each of the paper circles
5. Bake for 8-10 hours until the meringue is dry and hard to the touch
6. Leave to cool then layer with greaseproof paper and store in air tight containers
PASSION FRUIT CREAM:
30 Passion fruit halved, juices and pips scooped out, sieved to yield 200 mls puree
250 mls water
800 mls double cream250 grams sugar
75 grams corn flour
10 egg yolks
175 grams unsalted butter cut into cubes
3 Passion fruit
8 Mangos peeled and sliced
1. In a heavy based pan, bring the puree, water, 50 mls cream and the sugar to the boil stirring continuously. Mix the cornflour with a little cold water then add to the boiling mixture stirring
2. Reduce the heat and cook for 5 minutes, stirring to prevent it from burning. Remove from the heat and cool for 2 minutes
3. Beat in the egg yolks and the butter
4. Cover with grease proof paper and leave aside to cool
5. Cut the 3 passion fruit in half, remove the seeds and juice and add them to the mixture
6. Whisk the remainder of the cream until it holds its shape then fold into the passion fruit mixture
GARNISH AND PUTTING IT TOGETHER:
Icing sugar
6 Passion fruit
Edible flowers such as violets (fresh or crystalised)
1. Pipe a blob of cream in the centre of a glass cake stand to prevent the meringue from sliding around
2. Place the largest disc of meringue on the stand and spread with passion fruit cream leaving a 2.5cm (1 in) rim of meringue. Top with a layer of sliced mango then the next meringue disc
3. Repeat the process twice to finish with the smallest meringue disc
4. Dust with icing sugar and arrange remaining mango on the top, squeeze over the juice and seeds of the passion fruit
5. Decorate the top and sides with fresh or crystalised flowers
MERINGUE:
12 Egg whites
500 Grams Castor Sugar
1. Pre heat the oven to 110C gas mark 1/4
2. Take four sheets of silicone paper. Draw a 30.5cm (12in) circle on the 1st, 25.5cm (10in) circle on 2nd, 20cm (8in) circle on 3rd, 15cm (6 in) circle on the 4th. Place the sheets on baking trays.
3. Whisk the egg whites with 100 grams of the castor sugar until it forms stiff peaks. Continue to whisk adding the rest of the sugar gradually. Once all of the sugar has been added, the egg white should be stiff and glossy.
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4. Fill a piping bag with the mixture and pipe to fill each of the paper circles
5. Bake for 8-10 hours until the meringue is dry and hard to the touch
6. Leave to cool then layer with greaseproof paper and store in air tight containers
PASSION FRUIT CREAM:
30 Passion fruit halved, juices and pips scooped out, sieved to yield 200 mls puree
250 mls water
800 mls double cream250 grams sugar
75 grams corn flour
10 egg yolks
175 grams unsalted butter cut into cubes
3 Passion fruit
8 Mangos peeled and sliced
1. In a heavy based pan, bring the puree, water, 50 mls cream and the sugar to the boil stirring continuously. Mix the cornflour with a little cold water then add to the boiling mixture stirring
2. Reduce the heat and cook for 5 minutes, stirring to prevent it from burning. Remove from the heat and cool for 2 minutes
3. Beat in the egg yolks and the butter
4. Cover with grease proof paper and leave aside to cool
5. Cut the 3 passion fruit in half, remove the seeds and juice and add them to the mixture
6. Whisk the remainder of the cream until it holds its shape then fold into the passion fruit mixture
GARNISH AND PUTTING IT TOGETHER:
Icing sugar
6 Passion fruit
Edible flowers such as violets (fresh or crystalised)
1. Pipe a blob of cream in the centre of a glass cake stand to prevent the meringue from sliding around
2. Place the largest disc of meringue on the stand and spread with passion fruit cream leaving a 2.5cm (1 in) rim of meringue. Top with a layer of sliced mango then the next meringue disc
3. Repeat the process twice to finish with the smallest meringue disc
4. Dust with icing sugar and arrange remaining mango on the top, squeeze over the juice and seeds of the passion fruit
5. Decorate the top and sides with fresh or crystalised flowers
