Passion Fruit Meringue
The passion fruit cream on the meringue tart scores with the mineral potassium, which gently drains the body. The passion fruit also provides vitamin A for healthy skin and mucous membranes and for strong eyesight. Mascarpone and yoghurt in the passion fruit cream are rich in calcium, which plays an important role in bone and dental health.
Depending on your preference, the meringue tartlet can also be served with a different fruit cream. Try blueberry puree or raspberry puree with it.
For the meringue: Beat egg whites slightly, then gradually beat in sugar. Beat in powdered sugar and starch and beat until clump-free and glossy.
Line a square springform pan with parchment and pour in a third of the meringue. Bake in an oven preheated to 50°C (approximately 125°F) for 4-5 hours with oven door ajar.
Remove and release from pan, then repeat twice to form 3 layers of meringue.
For the cream: Beat yogurt, sugar and mascarpone until smooth.
Beat cream until stiff. Rinse passion fruit, cut in half, spoon out pulp and stir 2/3 of the pulp into yogurt mixture. Fold whipped cream into yogurt mixture.
Place a meringue base on a cake plate surround with a springform rim. Top meringue with half the cream, then add another layer of meringue and repeat.
Remove springform pan rim and slice. Serve pieces garnished with remaining passion fruit.