cook the cover
Watch jaws drop when this golden meringue wreath filled with Passiona curd arrives. This retro-flavoured dessert will have everyone talking this festive season. Crispy layers of meringue and fluffy cream also hide a surprise Passiona curd twist.
serves 10 | prep 1 hour (+ cooling time) cooking 2 hours 35 mins
1 Preheat the oven to 120°C/100°C fan forced. Draw a 21cm circle on a sheet of baking paper. Place the baking paper, circle side down, on a baking tray. 2 Use electric beaters with the whisk attachment to whisk 4 egg whites in a clean, dry bowl until firm peaks form. Gradually add 215g (1 cup) caster sugar, 1 tbs at a time, beating constantly, until meringue is thick and glossy and sugar dissolves. Beat in the cornflour, vinegar and vanilla until just combined. Spoon mixture onto baking paper, inside the disc. Smooth side and top of meringue (see tips, p14-15) and create shallow furrows up the side and to round off the top edge. Bake for 11 ⁄ 2 hours or until the meringue is crisp and dry. Turn off oven. Allow to cool, with door closed, until completely cooled. Leave on paper. Transfer to an airtight container until required. 3 Reheat oven to 120°C/100°C fan forced. Draw a 22cm circle on a sheet of baking paper. Draw an 11cm circle inside the large circle. Place the paper, circle side down, on a baking tray. 4 Prepare 3 piping bags: one fitted with a 1cm plain nozzle, one with a 1cm star nozzle and one with a 1cm open star nozzle. Place them upright in tall glasses. 5 Combine 12 ⁄ tsp yellow dye with a few drops of orange dye in a small bowl to make a passionfruit colour. In a separate bowl, combine 12 ⁄ tsp yellow dye with a few drops of green dye to make green-yellow (see tips). 6 Use electric beaters with the whisk attachment to whisk remaining egg whites in a clean, dry bowl until firm peaks form. Add remaining 215g (1 cup) caster sugar, 1 tbs at a time, beating constantly, until meringue is thick and glossy and sugar dissolves. 7 Very lightly paint 3 long stripes of passionfruit colouring into the plain nozzle bag. Paint 4 long stripes of green-yellow colour into the open star nozzle bag (see tips). Carefully spoon meringue mixture between each piping bag. 8 Use circles as a guide to randomly pipe the plain meringue, in different sizes, onto the paper to form a wreath (see tips). Repeat with remaining meringue (the colours will vary the more you pipe) until a wreath forms. Bake for 1 hour to 1 hour 30 minutes or until meringue is crisp and dry. Turn off oven. Allow to cool, with door closed, until completely cooled. 9 For the Passiona curd, whisk egg, sugar, butter, Passiona and passionfruit pulp in a