Passion Fruit Meringue Gateau

Serves: 20

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Total Time: 100

Prep Time: 40

Cook Time: 60

• For the ice cream
• 1  vanilla pod, split
• 450 ml Jersey Cream
• 1 whole(s) milk
• 6 medium egg yolks
• 175 gram(s) golden caster sugar
• 12  ripe passion fruit, halved, plus
• 1  extra to decorate
• 2  x 250g tubs mascarpone
• For the meringue
• 4 medium egg whites
• 225 gram(s) caster sugar
• 2 teaspoon(s) vanilla extract
• 142 ml carton double cream, lightly whipped

Method

1. Scrape the vanilla seeds into a pan with the milk. Add pod. Bring milk almost to boiling point. Set aside to infuse for 30min. 2 Mix together the egg yolks and sugar with a wooden spoon. Remove pod and slowly stir the milk into egg mixture. Rinse pan, then pour milk and egg mix back in. Stir to thicken, until it just coats the back of a wooden spoon. Transfer to a bowl. Cool.
2. Scoop passion fruit pulp into a food processor. Whiz to release seeds. Tip into a sieve and push juice through into a bowl.
3. Fold custard mix into mascarpone with the passion fruit juice. Pour into an airtight container. Freeze for 2hr until half frozen. Whisk, return to freezer until half frozen, then whisk again. Or use an ice-cream maker and follow manufacturer's instructions.
4. Preheat oven to 140ºC (120ºC fan) mark 1. Draw three 20.5cm (8in) circles on three squares of baking parchment. Turn over. Put each sheet on a separate baking sheet.
5. Whisk egg whites in a clean greasefree bowl until stiff. Whisk in sugar, 1tbsp at a time, until stiff peaks form. Whisk in extract.
6. Stick the parchment to the baking sheet with a little meringue. Spread the meringue evenly over the marked circles. Bake for 1hr until the meringue is crisp and pulls away cleanly from the paper.
7. Remove ice cream from fridge to soften for 10-15min. Put a meringue on the lid of a large round freezerproof container. Spread over half the ice cream. Top with meringue. Spread remaining ice cream on top. Finish with a meringue. Cover, freeze overnight.
8. Remove from freezer 30min before serving. Top with whipped cream; garnish with juice and seeds from the last passion fruit.
9. Get ahead... Make to end of step 7. Freeze for up to a month. To use, complete the recipe.

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