Meringue with passion-fruit mousse and white chocolate
Because of the time involved in each of the stages of preparation, it is best to prepare this cake in advance.
Because of the time involved in each of the stages of preparation, it is best to prepare this cake in advance. The preparation itself is not difficult, and the cake will wait patiently in the freezer for the moment you want to impress your guests. You will need a round 22-cm. pan.
For the meringue base:
2 egg whites at room temperature
a pinch of salt
2/3 cup sugar
For the white chocolate cream:
250 ml. sweet cream for whipping
200 gm. white chocolate
For the passion-fruit mousse:
600 gm. passion fruit (about 12 fruits)
1 1/4 tsps. gelatin
1/2 cup sugar
250 ml. sweet cream for whipping
For the topping:
1/4 cup water
1 tsp. gelatin
200 gm. passion fruit (about 4 fruits)
1 tbsp. sugar
The meringue: In a bowl begin to beat the egg whites with the pinch of salt. When a foam begins to form, gradually add the sugar. Continue to whip until the meringue has become hard. On baking paper draw a circle the diameter of the pan. Using a pastry bag, form a round base about 1 cm. thick, which is about half a centimeter smaller than the diameter of the pan (if there is leftover meringue, you can make meringue kisses). Bake the base for 3 hours at 80 degrees centigrade, and then turn off the oven and allow the base to cool off inside without opening the door.
The white chocolate cream - Stage 1: Bring the sweet cream almost to a boil. Break the chocolate into a bowl and pour the cream on it. Set aside for three minutes and then whip into a uniform mixture (the heat of the cream melts the chocolate). Cool for two hours in the freezer or several hours in the refrigerator (the mixture cannot be whipped unless it is very cold).
The passion-fruit mousse: Divide the fruits in half and empty their contents into a large strainer placed above a bowl. With a spoon, scrape the bottom of the strainer and stir well until all the passion-fruit juice is in the bowl and the seeds remain in the strainer. Get rid of the seeds.
Transfer 1/4 cup of the strained passion-fruit juice to a small bowl and stir 1 1/4 teaspoons of gelatin into it. Put aside for 10 minutes to soften the gelatin.
Meanwhile, add half the sugar (1/4 cup) to the passion-fruit juice and stir to dissolve it. Whip the sweet cream into whipped cream with the remaining 1/4 cup of sugar.
When the gelatin is soft, heat the bowl for 30-40 seconds in the microwave. Stir and make sure that all the gelatin has dissolved, and then mix it with the rest of the passion fruit juice. Fold the whipped cream gently into the juice.
Line the bottom of a baking pan or ring with baking paper. Place the baked meringue base on the paper, and pour the passion-fruit mousse onto it. Tap it on the work surface to even it out; freeze for at least two hours.
The white chocolate - Stage 2: When the mixture is very cold, whip it (at first it looks as though it's impossible to whip the mixture. But don't give up - in the end you'll get a stable foam). Spread the mixture on the passion-fruit mousse, and return to the freezer for at least three hours, until the foam is hard.
The topping: Mix 1 tsp. gelatin in 1/4 cup of water; let stand for 10 minutes to soften. Meanwhile cut the passion fruits, empty their contents into a strainer and transfer the juice to a bowl. Add 1 tsp. seeds and 1 tbsp. sugar to the strained juice, and stir.
Once the gelatin is soft, heat it for about 30 seconds in the microwave; stir and make sure it has dissolved completely. Mix the dissolved gelatin with the passion-fruit juice and pour onto the cake. Return to the freezer.
About an hour or two before serving, separate the bottom of the pan and remove the baking paper. Place the pan on a serving plate and heat it on the outside with a hair dryer. Carefully lift the pan, and defrost the cake for at least an hour in the refrigerator before serving.
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