Passion fruit mousse cake

A delicious cake made using our delicious fruit puree.

for approx. 8 cakes of Ø 18 cm

90 min.

Composition

Italian meringue
Biscuit
Passion fruit mirror

Assembly

Take an inox baking ring of Ø 18 cm, start with a layer of biscuit, fill with passion fruit mousse until half, add another layer of biscuit, sprinkle some raspberry coulis if you wish, and fill further with passionfruit mousse. The mousse doesn’t need to be firm to put the biscuit on top.

Store in the freezer until firm. Unmold and cover with passion fruit mirror and decorate with fresh berry fruit and pieces of dark chocolate or macaroons on the side.

Italian meringue

Ingredients

Ingredient	Amount
Egg white	125g
Granulated sugar	22g
Granulated sugar	175g
Water	45ml
DIRA passion fruit puree, slightly warmed	600ml
Gelatine leaves	9
Cream, 35% semi-whipped	900g

Preparation

Whip 22g sugar with the egg whites.

Boil the rest of the sugar with the small amount of water until 121°C, add the whipped egg whites and whip until the mass cools down to approx. 50°C, add the soaked gelatin and the passion fruit puree, and in the end stir the semi-whipped cream in the mixture.

Biscuit

Ingredients

Ingredient	Amount
Eggs	1,100l
Egg yolks	10
Sugar	1kg
Melted butter	100g
Corn starch	120g

Preparation

Whisk eggs and sugar, warm this up and whip until the mass has cooled down.

When the biscuit is completely whipped, add the molten butter. In the end carefully add the corn starch.

Pour in biscuit molds of Ø 20 cm and bake at 210°C for 20 minutes. When the biscuit is baked and has cooled down, cut in nice slices.

Passion fruit mirror

Ingredients

Ingredient	Amount
Neutral soft gel	200g
Water	150ml
DIRA passion fruit puree	150ml
Neutral glamour soft gel (has sparkles)	1kg
DIRA passion fruit puree, slightly warmed	150ml
Neutral soft gel	750g

Preparation

Boil the water and the neutral soft gel.

Pour this on both types of soft gel and add the passion fruit puree.
Apply the mirror at 35°C