Passionfruit Meringue Ice Cream Pie
Passionfruit curd meringue pie, with ice cream. Need I say more? It doesn’t get any better than this. Decadent and clever dessert is served.
This was one of those brain waves that I occasionally get at usually 2am in the morning...and I do love it. I have to say. Invest in a bit of kitchen flame thrower for best results, but you will truly, truly find this an awesome dessert to trot out on a special occasion. (And given that I am releasing this recipe in December, I am thinking there might be a few of those that you are trotting along to!!)
You can practically pre-make the entire thing other than the meringue bit. SO it is perfect for entertaining. I hope you love it and that I see it showing up all over social media...you know you want to share...well pictures. Share pictures. There will be no sharing of the dessert I fear!!
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The Lazy Sourdough Bakery course now baking.
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Need
- 1 Batch Basic Shortbread Base Recipe
- 1/2 Batch Killer Vanilla Ice Cream premade or bought vanilla ice cream (This is approx 1L) Recipe
- 400 Grams Passionfruit Curd Recipe
-
Meringue
- 180 Grams egg whites, room temperature
- 1 Teaspoon cream of tartar
- 200 Grams golden caster sugar
- 1 Teaspoon vanilla bean paste BUY
Do
- 1
Prepare Killer Vanilla Ice cream and Passionfruit Curd well in advance of beginning this recipe.
- 2
Completely prepare the Basic Shortbread base, using a 23cm tin, including the baking and make sure it is cooled before you add any filling.
- 3
Place ice cream and passionfruit curd into Thermomix bowl and combine 22 sec/Interval.
- 4
Spread the mixture onto the prepared pie base. Freeze for several hours until completely solid.
- 5
To make meringue, place eggwhites and cream of tartar into Thermomix bowl and whip 5min/37°C/Butterfly/speed 3.
- 6
Add sugar 1 tsp at a time through hole in lid while you whip 6 min/50°C/Butterfly/speed 3.
- 7
Add vanilla. Whip 20 min/Butterfly/speed 3. Cool the meringue completely before piping it onto the ice cream pie covering the top completely.
- 8
Torch the meringue until is all toasty, immediately prior to serving. It can be stored in the freezer fully finished, but the meringue will change in texture.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
