- 8 egg whites
- 1 pinch of salt
- 500 g caster sugar
- 4 tsp corn flour
- 1 vanilla bean split and scraped
- 2 tsp white wine vinegar
- 400g passion pulp
- 120g egg yolks
- 150g eggs
- 120g sugar
- 150g butter
Whisk the egg whites and salt together until stiff then slowly add the sugar little by little then ass the corn flour and vinegar at the end. Place this onto a greaseproof tray about 1 inch thick and 8 inches wide by 4 inches width.
Cook at 150°C for 45 minutes then turn off the oven and leave to cool. You can make two of the meringues from this amount.
Combine all the ingredients together with a good whisk except the butter, then bring to a simmer, add the butter by whisking it in and cook at a low simmer for 3-4 minutes. Place into a clean bowl covering with a sheet of cling film and leave to cool.
When the meringue is ready and cool, place it on a large plate and spread the curd in between the meringue and then sandwich them together. Serve with some vanilla custard.