I wanted to pop a little treat of a recipe up before Easter.
Something seriously delicious, light, pretty and easy so you wouldn’t have to stress about it.
Well… I think I’ve cracked* it!
*Pun most definitely intended.
These mascarpone stuffed, passionfruit curd drizzled, crunchy, chewy meringues may just be my favourite pudding to date.
A pretty pudding that won’t just dazzle come Easter Sunday, but’ll take you right through summer. Trust me, you’re going to be whipping these up at every opportunity!
You crunch through the top of the cloud, glide through the sharp curd and creamy middle to build the most epic of mouthfuls.
The curd makes the meringue go all chewy in the middle but stays crisp around the edges…
Meringues are no way near as tricky to make as people think. You can make them well ahead of time (as they keep forever) so all you have to do is assemble the rest when you’re ready.
To make 6 clouds you’ll need:
2 large egg whites
100g caster sugar
1tsp vanilla essence
3 passion fruit
1 large egg
1 egg yolk (saved from making your meringues)
75g caster sugar
75g unsalted butter
Juice of 1 lemon
75ml double cream
Start by making your meringues. (Remember you can do these days before you need them. Just store in a tupperwear somewhere cool and dry.) Pre-heat your oven to 100C/200F.
Separate your eggs making sure no yolk at all gets into the whites. Put your egg whites into a large mixing bowl or electric mixer (making sure the bowl is spotlessly clean). Whisk them until you’re left with a cloud.
When you pull the whisk out you should be left with stiff peaks.
Keep whisking as you add half of your sugar.
Once it’s mixed in stop whisking. You should have a pretty stable cloud by now!
Using a big metal spoon, gently fold in the rest of your sugar and the vanilla essence.
The idea is to fully mix it all in, without knocking out any of the air. So be very gentle!
Line a baking tray with parchment and spoon out dollops of your mixture on to it.
Don’t worry, they don’t rise or spread.
Use your spoon to make a hollow in the middle. A bit like a nest.
Pop them into the oven to bake for 2hours.
Now you can make your curd.
Scoop the pulp and seeds of your passionfruit out into a sieve, over a bowl.
Using the back of a spoon, squish the pulp through and much as you can into the bowl below. Squeeze in your lemon juice while you’re at it.
Beat your sugar, egg and egg yolk together in a separate bowl.
Put a heavy bottomed saucepan onto a low heat and melt your butter.
Once it’s melted, add your egg mix and passionfruit juice.
Keep stirring, or you’ll end up with scrambled eggs!
After a few minutes you should feel it thicken. It’ll turn bright yellow, and you’ll know it’s ready.
Take it off the heat and leave to cool.
Mix together your mascarpone and cream,
and you’re ready to stack!
Add a tablespoon of cream to each hollow.
Smother in curd.
Top with a few spare seeds.
It looks pretty, and it lets people know to expect passionfruit.
Serve with a pot of tea and get ready to wow your guests!