Ingredients

• 370g/13¼oz caster sugar
• 325ml/11½fl oz water
• 30g/1¼oz liquid glucose
• 170g/6oz caster sugar
• 5 tbsp water
• 3 free-range egg whites
• 16 passion fruit
• pulp only
• 50ml/2fl oz sugar syrup (see above)
• 12g/½oz powdered milk
• ½ vanilla pod
• 3 free-range egg yolks
• 25g/1oz caster sugar
• 4½ gelatine leaves
• soaked in cold water for 15 minutes
• drained
• squeezed dry
• 20ml/¾fl oz passion fruit liqueur
• 400ml/14fl oz double cream
• whipped until soft peaks form when the whisk is removed
• ½ ready-made round sponge flan base
• cut in half horizontally to form two thinner cakes (second cake reserved for another recipe)
• 50ml/1¾fl oz sugar syrup (see above)
• 5 passion fruit
• pulp only
• 3 gelatine leaves
• soaked in cold water for 15 minutes
• drained
• 200g/7¼oz fresh blackberries
• 200g/7¼oz fresh redcurrants
• 1 passion fruit
• inner pulp only

Directions

• For the sugar syrup
• place all the syrup ingredients into a pan and bring to the boil
• stirring occasionally with a wooden spoon. Boil for 2-3 minutes
• skimming the surface if necessary. Pass the syrup through a fine sieve and set aside until completely cooled.
• For the Italian meringue
• place the sugar and water into a pan and slowly bring to the boil until the syrup reaches 110C/230F (use a sugar thermometer to check the temperature).
• At this stage
• place the egg whites into a bowl and whisk until firm peaks form when the whisk is removed.
• As soon as the sugar reaches 121C/250F
• remove the pan from the heat. Immediately resume whisking the egg whites. While whisking
• gradually pour the sugar and water mixture into the egg whites in a steady stream
• keeping it clear of the beaters. Continue whisking for 4-5 minutes
• until the meringue is tepid.
• For the passionfruit delice
• blend the passion fruit pulp and the sugar syrup in a food processor until smooth. Strain the mixture through a fine sieve.
• Place the passion fruit purée into a pan
• add the powdered milk and vanilla pod and bring to the boil.
• Place the egg yolks and sugar into a bowl and whisk until the mixture forms a ribbon when the whisk is removed (this is called the ribbon stage). Pour the passion fruit mixture onto the egg mixture
• whisking continuously
• then pour this custard mixture back into the pan. Heat gently
• stirring continuously with a spatula
• until the custard is thick enough to coat the back of the spatula (do not allow the mixture to boil).
• Remove the pan from the heat and stir the drained gelatine into the custard. Strain the custard through a conical sieve and set aside to cool. Stir occasionally to prevent a skin forming.
• When the custard is lukewarm
• gently fold in half of the Italian meringue (the remaining meringue can be used in another recipe). Stir in the passion fruit liqueur
• and then fold in the whipped double cream. (You must now assemble the dessert immediately
• before the gelatine causes the mixture to set.)
• Place the sponge flan bases onto a chopping board. Mix together 50ml/2fl oz of the sugar syrup and one tablespoon of the reserved passion fruit purée and brush this mixture over the sponge. Place a 25cm/10in flan ring (6cm/2½in deep) onto the sponge and cut out a circle to form the base (discard the excess sponge).
• Fill the flan ring with the passion fruit custard mixture
• leaving a small gap at the top
• and carefully smooth the surface with a palette knife. Transfer to the freezer and chill for several hours.
• For the glaze
• place the sugar syrup and the passion fruit pulp into a pan and heat gently
• then remove from the heat
• stir in the drained gelatine and set aside to cool. Once cool
• remove the delice from the freezer and spread the glaze over the top of the passion fruit filling. Transfer to the fridge to chill again before serving.
• To serve
• remove the tart ring by heating the outside of the ring with a blowtorch for a few seconds
• then slide the ring upwards
• rotating it slightly.
• Place a slice of delice onto a serving plate and garnish with redcurrants
• blackberries
• and passionfruit pulp.