Gelatin:
10 passionfruits
4 cups (3 inches) of sugar
1 cup (3 inches) of passionfruit puree (made from pulp)
6 cups (3 inches) of water
2 cinnamon sticks.
Meringue:
3 egg whites
200 g of sugar
100 ml of water.
Base:
200 g of biscuit flour
60 g of sugar
80 g of cornstarch
60 g of melted butter
Gelatin:
10 passionfruits
4 cups (3 inches) of sugar
1 cup (3 inches) of passionfruit puree (made from pulp)
6 cups (3 inches) of water
2 cinnamon sticks.
Meringue:
3 egg whites
200 g of sugar
100 ml of water.
Base:
200 g of biscuit flour
60 g of sugar
80 g of cornstarch
60 g of melted butter
Gelatin:
Cut the passionfruits in half, remove the pulp and shell them, leaving all the white parts
Wash them and soak them in water for a day or two
Drain and cook them with the remaining ingredients
Cook until the shells are soft
Remove the cinnamon and blend everything in a blender
Meringue:
Heat the water and sugar over medium heat and cook until it reaches the soft-ball stage
Beat the egg whites until fluffy and slowly add the hot syrup, until smooth
To make the filling, gently mix half of the meringue with the gelatin
Base:
Mix the dry ingredients and add the melted butter, until a homogeneous mass forms
Line the bottom and sides of a 25 cm diameter false-bottomed tart mold with the mixture
Bake in a medium oven for two minutes, then let it cool and add the filling
Decorate with the remaining meringue and refrigerate for four hours before serving
