- Serves: 6-8
- Cook Time: 30 minutes
- Prep Time: plus chilling
- Effort: medium
For the sponge
- 225 g caster sugar
- 4 eggs
- 115 g plain flour
- 75 g desiccated coconut
- 1 shots kirsch
For the custard
- 3 egg yolks
- 30 g sugar
- 250 ml milk
- 4 sheets gelatine, soaked in cold water
- 350 ml passion fruit purée
For the meringue
- 4 egg whites
- 120 g sugar
- 350 ml whipping cream, whipped
For the glaze
- 75 ml passion fruit purée
- 25 g sugar
- 1 sheets gelatine, soaked in cold water
- 2 passion fruit, pulp extracted with the seeds
1. Preheat the oven to 180C/gas 4. Whip the eggs and sugar until they are mousse-like.
2. Fold in the flour and coconut and transfer the mixture to a greased and lined 20cm round cake tin. Bake in the oven for about 20 minutes, until the cake is firm to the touch. Cool slightly before turning out onto a wire rack.
3. When the cake is completely cool, slice the sponge horizontally into 3 layers. Save the top and bottom layers for trifle - it stores well in the freezer.
4. Take the middle section and trim, so it sits snugly at the base of a plain 20cm flan ring. Brush over the kirsch.
5. For the custard;; whip the sugar with the eggs until creamy. Heat the milk to scalding point and pour onto the eggs. Stir well and return the mixture to the rinsed out pan. Set over a medium heat and stir until lightly thickened. Transfer to a mixing bowl.
6. Add the soaked gelatine to the custard and stir in the passion-fruit puree. Leave on one side to cool completely.
7. For the meringue; whip the egg whites until they're firm and resemble soft peaks. Gradually whisk in the sugar. Keep whipping until the meringue becomes glossy and firms up.
8. Fold the meringue and whipped cream into the fruit custard.
9. Pour the mixture into the sponge-lined ring and chill in the fridge for 1-2 hours.
10. For the glaze; warm the puree and sugar on a low heat, until the sugar is dissolved. Stir in the soaked gelatine and add the passion fruit pulp. Leave to cool before pouring over the set custard. Chill for about 30 minutes before serving in wedges.
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