Thursday my parents invited a chinese colleague of my father with his wife baby and parents to have dinner at our place. My mom is an expert at hosting dinner parties! She loves cooking and preparing and thinking over the menu and the table setting. I can honestly say I got my love for food and cooking from her. After begging her to help she decided I could make the dessert, but it had to be something with passion fruit and no milk because apparently chinese can’t handle milk products very well. So I started looking and looking, and then I found these delicious miniature passion fruit meringue pies. They are really easy to portion and they taste really fancy like something you can only find in restaurants!
Ingredients biscuitbase: 50 gr of butter, tea biscuits (or bastonje cookies if you can get your hands on them!)
Ingredients passionfruit curd for 500ml: 6 large eggs, 120 g butter, 1 cup of sugar, 1 cup of passion fruit pulp
Ingredients meringue topping: 2 egg whites, 3/4 cup of sugar, 1/4 cup vanilla sugar, 1/4 cup water
Passion fruit curd recipe
Heat the juice, butter and sugar in a heavy based pot until the sugar has dissolved and it reaches boiling point. Remove from the heat and allow it to cool slightly (about 3 minutes). Beat the eggs until fluffy in a bowl and then very quickly, whisking all the time add them to the hot juice. You do not want the eggs to curdle. Place this all back on the heat and whisk constantly until the mixture becomes thick.
Crumble the cookies and them in the mixer with the melted butter. They are the base of your pie.
Beat the egg whites until they are stiff peaks. Heat the water and sugar and bring it to a boil, when the sugar has dissolved boil this for about 5 minutes until it becomes a thick syrup. With the beater on pour the hot sugar syrup into the beaten egg . Continue to mix until you have a firm texture.
To assemble the dessert, add enough biscuit crumb mix to cover the base of your glass. Press down using the back of a muddle or any flat kitchen utensil. Carefully spoon in the layer passion fruit curd. A spoon of meringue on top. and make it flat. Grab your blowtorch to caramelize the meringue with gives it a marshmellowy flavor!