Frozen Passion Fruit Meringue Cake Recipes

FROZEN MERINGUE CAKE

Steps:

• For the meringue: Place an oven rack in the center of the oven and preheat to 200 degrees F. Line a baking sheet with parchment paper. Using a pencil, trace two 8-inch-diameter circles, side-by-side, on the parchment paper.
• Beat the egg whites until fluffy in a stand mixer with a whisk attachment. Gradually add the superfine sugar, about 1 tablespoon at a time, with the machine running on medium-low speed, until the mixture holds soft peaks. Beat in the cream of tartar and salt. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Beat in the vanilla extract. Place the meringue in the piping bag. Pipe the meringue into two 8-inch circles on the prepared baking sheet using the traced circles as a guide. Bake until crisp, 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
• For the cream: Beat the cream on high speed until thick using an electric hand mixer. Add the powdered sugar and vanilla extract. Continue to beat on high speed until the cream holds stiff peaks. Add the raspberries and beat until incorporated into the cream.
• Spread one-third of the cream over each meringue circle. Place 1 circle on top of the other to create 2 layers. Spread the remaining cream on the sides of the cake. Garnish with fresh raspberries if using, and freeze the cake until firm, 3 hours.
• For the syrup: Mix the raspberries, vinegar and maple syrup in a small saucepan. Lightly mash the raspberries using a fork. Bring the mixture to a boil over medium heat. Reduce the heat to a simmer and cook until thick, 25 to 30 minutes. Strain the mixture through a fine sieve and allow to cool.
• To serve: Allow the cake to sit at room temperature for 15 minutes. Cut the cake into wedges and place on serving plates. Drizzle with the syrup and serve.

FROZEN PASSION FRUIT MERINGUE CAKE

Steps:

• Make meringue layers:
• Preheat oven to 275°F.
• Draw 3 (14- by 3-inch) rectangles, about 3/4 inch apart, on parchment. Turn paper over (rectangles will be visible) and put it on a lightly buttered large baking sheet.
• Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they hold soft peaks. Beat in sugar, 1 tablespoon at a time, then increase speed to high and continue beating until whites hold stiff glossy peaks, about 4 minutes with a standing mixer or 8 to 10 minutes with a handheld. Transfer meringue to pastry bag fitted with 1/3-inch tip and fill in rectangles completely. Gently smooth tops, then bake in middle of oven until firm and very pale golden, 45 to 60 minutes. Slide meringue layers (on parchment) onto a large rack. Cool completely, then carefully peel off parchment.
• Make mousse while meringues bake:
• Melt butter with cornstarch, passion-fruit pulp, and 3/4 cup sugar in a 2-quart heavy saucepan over moderately low heat, stirring until sugar is dissolved.
• Whisk together whole egg and yolks in a large bowl until combined, then add butter mixture in a stream, whisking. Transfer mixture to saucepan and cook over moderately low heat, whisking constantly, until thick enough to hold mark of whisk and first bubble appears on surface, 3 to 5 minutes. Transfer curd immediately to a metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until cold.
• Beat cream with remaining 2 tablespoons sugar with electric mixer until it just holds stiff peaks. Fold 2 cups whipped cream into curd gently but thoroughly to form a mousse (for filling and icing).
• Transfer 3/4 cup whipped cream to a small bowl and reserve, chilled, for cream layer. Fold 1/2 cup mousse into remaining whipped cream, then transfer to cleaned pastry bag fitted with 1/8-inch tip and reserve, chilled, for decorative icing.
• Assemble cake and freeze:
• Arrange 1 meringue layer, flat side down, on platter and spread evenly with 3/4 cup mousse. Cover with another meringue layer and spread evenly with reserved whipped cream. Cover with remaining meringue layer, flat side up, and spread remaining mousse evenly over top and sides of cake, smoothing with a cake spatula. Pipe icing decoratively on top of cake, then freeze, uncovered, until firm, at least 3 hours.
• About 1 hour before serving, put cake in refrigerator to soften slightly.

PASSION FRUIT TART WTH CRISP MERINGUE TOP

Steps:

• For crust; using electric mixer, beat sugar, butter and salt in medium bowl until blended.
• Beat in 3 tsp cream and egg yolk.
• Add flour and beat until moist clumps form, adding more cram by teaspoonfuls if dough is dry.
• Gather dough into ball; flatten into disk.
• Wrap and chill for at least 1 hour and up to 1 day.
• For curd; whisk first 4 ingredients in heavy large saucepan; add butter.
• Whisk over medium low heat until butter melts.
• Stir until filling thickens and leaves path on back of the spoon when finger is drawn across, about 11 minutes.
• (Do not boil) Transfer to a medium bowl.
• Press plastic wrap onto surface.
• Chilluntil firm, at least 6 hours and up to 1 day.
• For meringue; preheat oven to 275*F.
• Using plate or cake pan as aid, draw 9 inch circle on sheet of parchment.
• Turn parchment over and place on baking sheet (circle will show through).
• Using electric mixer, beat egg whites in medium bowl until soft peaks form.
• Gradually add sugar, beating until meringue is stiff and shiny.
• Spoon into pastry bag fitted with 3/8th inch round tip.
• Starting in center, pip tight spiral of meringue to fillcircle.
• Bake meringue until pale golden and puffed but still slightly soft to touch.
• About 45 minutes.
• Cool on sheet.
• Roll out crust on floured surface to 12 inch round.
• Transfer dough to a 9 inch tart pan with removable bottom.
• Trim overhang to 1/4 inch.
• Fold in and press, making double thick sides.
• Pierce all over with fork.
• Chill 30 minutes.
• Preheat oven to 350*F.
• Bake crust 5 minutes.
• Press up sides with back of fork.
• Bake crust until golden, pressing occasionally with back of fork to keep shape, about 13 minutes longer.
• Cool.
• Spread curd in crust; chill tart.
• Place 1 1/2 ounces of white chocolate in microwave safe cup.
• Microwave at low setting for 10 second intervals until softened; stir until smooth.
• Spread over bottom of meringue.
• Chill meringue, chocolate side up, until chocolate sets, about 30 minutes.
• Place meringue chocolate side down, atop tart.
• MOund chocolate curls on meringue.
• (Can be made 8 hours ahead, chill).
• Release tart from pan and serve.

PASSION FRUIT SWISS MERINGUE BUTTERCREAM

Steps:

• In the heatproof bowl of an electric mixer set over (but not touching) simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
• In the heatproof bowl of an electric mixer set over (but not touching) simmering water, combine the egg whites and sugar. Cook whisking constantly until sugar has dissolved and the mixture is warm to the touch (about 160 degrees).
• Switch to the paddle attachment. With mixer on medium-low speed, add butter, several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Using a rubber spatula, gently fold in passion fruit curd until smooth.

PASSION-FRUIT MERINGUE PIE

Steps:

• Crust:Preheat oven to 350 degrees.
• Pulse crackers in a food processor until finely ground. Pulse in butter and granulated sugar until combined. Firmly press into bottom and up sides of a 9-inch pie dish. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack; let cool completely.
• Filling:Reduce oven temperature to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, and passion-fruit puree. Pour filling into crust.
• Bake until center is set but still quivers when pie dish is nudged, 15 to 17 minutes. Transfer to a wire rack; let cool completely.
• Meringue Topping:Add topping shortly before serving. In the bowl of a mixer fitted with the whisk attachment, beat egg whites on medium-high speed until frothy. Increase speed to high and gradually add both sugars and salt, beating until stiff peaks form, 5 to 7 minutes. Pipe or spread meringue on pie, making sure it touches the crust all around. Lightly brown meringue with a kitchen torch.