A breathtaking three-tiered dessert pairing shatteringly crisp meringue discs with tart homemade passionfruit curd and fluffy vanilla-coconut whipped cream.
Author:Arif-
Prep Time:45 mins
Cook Time:1 hr
Total Time:4 hrs 45 mins (+Cooling Time)
Yield:12 servings
Category:Dessert
Cuisine:Australasian / Fusion
Ingredients
Meringue Discs: 180g egg whites (approx. 6 large eggs, room temperature), pinch of salt, 330g caster sugar, ½ tsp cream of tartar, 1 ¼ tsp cornflour, 1 ¼ tsp white vinegar.
Prep: Preheat oven to 150°C (130°C fan). Trace 20 cm circles onto 3 parchment-lined baking sheets; invert paper.
Whisk Meringue: Beat egg whites, cream of tartar, and salt to soft peaks. Add caster sugar 1 tbsp at a time over 15 mins. Whip on high for 5 mins until stiff and glossy. Fold in cornflour and vinegar.
Shape & Bake: Spread evenly across the 3 traced circles. Place in oven, immediately reduce to 140°C (120°C fan), and bake for 1 hr. Turn oven off; cool completely inside with door propped open (3 hrs or overnight).
Make Curd: Whisk 50 ml strained passionfruit juice, 2 eggs, and sugar in a saucepan over medium heat for 4–5 mins until thick. Whisk in cold butter cubes off heat. Strain and chill completely.
Whip Creams: Whip chilled coconut fat to stiff peaks; fold in rum. In a separate bowl, whip dairy cream, icing sugar, and vanilla to firm peaks. Fold both mixtures together.
Assemble: Layer meringue disc, curd, and coconut cream. Repeat for 3 layers. Top with reserved passionfruit seeds and lime zest. Serve within 1 hour.
Notes
Separation Key: Chill coconut cream for 24 hours to cleanly separate solid fat from liquid.
Humidity Warning: High humidity can soften meringue; assemble just before serving.
Storage: Store unassembled discs in an airtight container at room temperature up to 4 days.