SERVING: 4 people
AUTHOR: Matilde Vicenzi
1 Sponge cake base
2/5 cups of tropical fruit juice
1/3 cups of sugar
2 passion fruits
Soak the gelatine for 10 minutes. Juice the limes. Crack the eggs and separate the yolks and the whites. Beat the yolks with the sugar and lime juice. Cook over a bain-marie for three or four minutes, whisking with an electric whisk. Add the gelatine and allow to dissolve, than take the mixture off the bain-marie and leave to cool.
Use a pastry cutter to cut the Sponge cake base into four disks to fit your pastry cases. Press them into the bottom of the cases and brush with the tropical juice. Mix the passion fruit flesh and stiffly whisked egg whites into the lime cream mixture and divide between the pastry cases. Chill in the fridge for an hour.
Before serving, beat the egg whites with the sugar and icing sugar, than place the meringue on top of the lime cream and place under the grill for a few seconds to brown.