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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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.
