2 egg whites
1 cup (ch) of sugar
1/2 cup (ch) of water
1 can of passion fruit in syrup
1 and 1/2 envelope of unflavored gelatin
200g of whipped cream
1 box of champagne biscuits
2 egg whites
1 cup (ch) of sugar
1/2 cup (ch) of water
1 can of passion fruit in syrup
1 and 1/2 envelope of unflavored gelatin
200g of whipped cream
1 box of champagne biscuits
Beat the egg whites until snowy
In a pan, combine sugar, water, and bring to a gentle boil until forming a syrup
Slowly pour the warm syrup over the egg whites and continue beating until marshmallow-like
Let it cool
Drain the passion fruit and reserve the syrup
Mix the passion fruit in a blender until creamy
Dissolve the gelatin according to package instructions
In a bowl, mix gently the cream of passion fruit, gelatin, marshmallow, and whipped cream
Gently moisten the biscuits with the reserved passion fruit syrup and line the bottom and sides of a medium-sized English trifle dish
Add the cream and refrigerate for an hour
Deshelf and decorate to taste.
