Mascarpone Cream
200 g of white chocolate, melted
200 g of crushed biscuits
Fruit Cream
250 g of white chocolate, chopped
4 large egg whites
4 tablespoons of granulated sugar
1 cup of passion fruit juice
400 ml of whipped heavy cream
1 envelope of unflavored gelatin
50 g of chopped dark chocolate
Sauce
1/2 cup of granulated sugar
1/4 cup of water
Passion Fruit Pulp
Utensil
A 26 cm removable bottom tart pan
Mascarpone Cream
200 g of white chocolate, melted
200 g of crushed biscuits
Fruit Cream
250 g of white chocolate, chopped
4 large egg whites
4 tablespoons of granulated sugar
1 cup of passion fruit juice
400 ml of whipped heavy cream
1 envelope of unflavored gelatin
50 g of chopped dark chocolate
Sauce
1/2 cup of granulated sugar
1/4 cup of water
Passion Fruit Pulp
Utensil
A 26 cm removable bottom tart pan
Mascarpone Cream
Melt the white chocolate in a double boiler, making sure the water doesn't boil
Remove from heat, add crushed biscuits and mix well to form a uniform mixture
Line the bottom and sides of the tart pan with the mixture and bake for 5 minutes at 180°C
Fruit Cream
Melt the white chocolate in a double boiler
Beat egg whites until stiff peaks form and fold into the melted chocolate, adding passion fruit juice, whipped heavy cream, and gelatin prepared according to package instructions
Fold in chopped dark chocolate and place on top of the mascarpone cream
Refrigerate for 1 hour or until firm
Sauce
In a saucepan, combine granulated sugar and bring to a simmer over low heat
Caramelize
Add water and bring to a boil
Remove from heat and add passion fruit pulp
Let cool and serve the sauce over the cake.
