Passionberry Dessert

Ingredients

Raspberry Mousse:

• 1 pound egg whites
• 1/4 teaspoon salt
• 8 ounces sugar
• 1/4 cup plus 2 tablespoons water
• 1-ounce gelatin powder
• 2 tablespoons warm water
• 8 ounces raspberry puree
• 1 quart heavy cream, whipped

Passion Fruit Mousse:

• 1 pound egg whites
• 1/4 teaspoon salt
• 8 ounces sugar
• 1/4 cup plus 2 tablespoons water
• 1-ounce gelatin powder
• 2 tablespoons warm water
• 8 ounces passion fruit puree
• 1 quart heavy cream, whipped

Cake:

• 1 store bought or homemade vanilla sponge cake

Garnish:

• Raspberry coulis, optional (raspberries pureed with sugar, to taste)
• Melted Chocolate, optional

Directions

For the Raspberry Mousse:

In a mixing bowl, beat the egg whites and salt with an electric mixer on medium speed until the eggs are frothy. In a small saucepan, combine the sugar and water and cook, stirring frequently, until the mixture reaches 245 degrees F. Do not boil. Increase the speed on the electric mixer to high and gradually add the melted sugar, beating the egg whites until they form stiff peaks. Dissolve the gelatin in 2 tablespoons warm water and mix with the raspberry puree. Gently fold into the egg white mixture. Lastly, fold in the whipped cream. Keep refrigerated while making the Passion Fruit mousse.

For the Passion Fruit Mousse:

In a mixing bowl, beat the egg whites and salt with an electric mixer on medium speed until the eggs are frothy. In a small saucepan, combine the sugar and water and cook, stirring frequently, until the mixture reaches 245 degrees F. Do not boil. Increase the speed on the electric mixer to high and gradually add the melted sugar, beating the egg whites until they form stiff peaks. Dissolve the gelatin in 2 tablespoons warm water and mix with the passion fruit puree. Gently fold into the egg white mixture. Lastly, fold in the whipped cream. Keep refrigerated until ready for assembly.

For the Cake:

Cut the sponge cake in 1/4-inch layers. Cut the layers using a biscuit cutter, the same diameter as your cake mold or ramekins. Place a layer into the base of the mold or ramekins. Pour the raspberry mousse over the sponge cake and refrigerate for at least 1 hour. Once set, top with the passion fruit mousse and refrigerate for 1 hour. Remove from the molds.

On chilled dessert plates, arrange each cake in the center of the plate and drizzle with the coulis, if using. Garnish with the melted chocolate, if using.