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Passion Fruit Delice with Tuiles

An intense, layered passion fruit mousse cake featuring Italian meringue, creamy custard, and crunchy leaf-shaped honey tuiles.

DessertCakePassion FruitMousseItalian MeringueTuiles
Estimated Nutrition
Calories
655
kcal / serving
5240.2 kcal total
Carbs
75.3g
per serving
602.1 g total
Fat
35.7g
per serving
285.6 g total
Protein
9.8g
per serving
78.4 g total
Cook Time
45
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
125
g
Caster Sugar
for the sugar syrup
10
g
Glucose Syrup
for the sugar syrup
175
g
Caster Sugar
for the Italian meringue
100
ml
Sugar Syrup
prepared previously, for the delice
25
g
Caster Sugar
for the delice custard
100
g
Icing Sugar
for the tuiles
50
ml
Sugar Syrup
for the glaze
Dairy
12
g
Milk Powder
for the delice
3
piece
Egg Yolks
free-range, for the delice
400
ml
Double Cream
whipped until soft peaks form
100
g
Butter
unsalted, for the tuiles
Fruits
300
ml
Passion Fruit Purée
for the delice
50
ml
Passion Fruit Purée
for the glaze
4
piece
Passion Fruit
seeds for garnish
GrainsCereals
1
piece
Sponge Flan Case
25cm ready-made base
100
g
Plain Flour
for the tuiles
Liquids
110
ml
Water
for the sugar syrup
75
ml
Water
equivalent to 5 tbsp for the Italian meringue
20
ml
Passion Fruit Liqueur
for the delice
NutsSeeds
0.5
piece
Vanilla Pod
for the delice
Other
3
piece
Egg Whites
free-range, for the Italian meringue
4.5
piece
Gelatine Leaves
soaked in cold water for 15 minutes and squeezed dry
15
ml
Honey
equivalent to 1 tbsp clear honey
3
piece
Egg Whites
free-range, for the tuiles
2
piece
Gelatine Leaves
for the glaze, soaked and drained

Method

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