| Level: | Advanced |
| Total: | 3 hr |
| Prep: | 30 min |
| Inactive: | 2 hr |
| Cook: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
- 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
- 1 store bought or homemade vanilla sponge cake
- Raspberry coulis, optional (raspberries pureed with sugar, to taste)
- Melted Chocolate, optional
Instructions
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1183 |
| Total Fat | 89 g |
| Saturated Fat | 55 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 2 g |
| Sugar | 65 g |
| Protein | 25 g |
| Cholesterol | 340 mg |
| Sodium | 458 mg |
Reviews
I swear I did everything this recipe asked for, with the exact measurements and everything but I could not get my egg whites to peak! I dont understand what I did wrong! It turned out as a liquid and did not thicken at all!
This is the first time that I make something so nice looking. My guest were amazed! I did half of each because it was to much. The cake I did myself. Great recipe!
i thought it waz a amazing texture and great flavor
I have not made this – surely there must be a mistake — I don’t even know how many eggs it would take to get a POUND of egg whites — and then you are supposed to use a pound for each flavor … two POUNDS of egg whites???? Are you kidding me?
it was perct
This was the best dessert I’ve ever made, very beautiful presentation, but I had to adapt the whole recipe. I made one batch (with only half the ingredients) and split in half. More fruit for flavor, sugar to the whipped cream for sweetness. I also used a spring form pan to make a single dessert. I added lemon juice and zest to the sponge cake. I changed the dessert so much, I am now calling it Emily’s five fruit dessert!
looks so good! i bet it is really good!
I plan to make this tomorrow for a big event but I was just looking at it and THE AMOUNTS ARE INSANE!!!! I would strongly suggest halving it!!!! I’ll probably post again with the results of this recipe!!!!