| | Passionfruit meringue bombe
Passionfruit meringue bombe
Passionfruit meringue bombe 4.3-5 9
  • Calories: 1962 kj
  • Fat: 19.9g
  • Carbohydrates: 50.5g

How to Make:

  1. Lightly grease a 2L (8 cup) pudding basin. Line with plastic wrap. Trim tops of cakes to flatten. Use a serrated knife to cut both cakes horizontally into 3 even layers. Reserve 2 pieces. Line base and side of basin with cake, trimming to fit. Combine sugar and water in a jug. Stir until dissolved. Brush cake with a little sugar syrup.
  2. For the mousse, use electric beaters to beat yolks and sugar in a bowl for 3 minutes until thick and pale. Heat 60ml (1⁄4 cup) of the juice in a saucepan over medium heat until just hot (do not boil). Place gelatine in a bowl. Cover with cold water. Stand for 2 minutes or until soft. Squeeze excess moisture from gelatine. Add to the hot juice. Stir to dissolve. With beaters on low, gradually add remaining juice, seeds and gelatine mixture to yolk mixture. Use electric beaters to whisk egg whites in a large clean bowl until soft peaks form. Fold egg white into passionfruit mixture. Use electric beaters to beat cream in a large bowl until soft peaks form. Fold into passionfruit mixture. 3 Spoon half the passionfruit mousse into the basin. Cover with 1 piece of reserved cake, trimming to fit. Brush with a little sugar syrup. Top with remaining mousse and cake. Press down lightly. Brush with a little sugar syrup. Cover with plastic wrap. Place a plate on top and weigh down with a full can. Place in fridge for 8 hours or overnight until set.
  3. For the meringue, stir the sugar and water in a saucepan over low heat until sugar dissolves, brushing down the side of the pan with a wet pastry brush to prevent sugar crystals forming. Increase heat to mediumhigh. Cook, without stirring, for 3-4 minutes or until the mixture reaches 115°C (soft ball stage). While the syrup continues to cook, use electric beaters to whisk egg whites and cream of tartar in a bowl until soft peaks form. When the syrup reaches 120°C (hard ball stage) and with the beaters on low speed, gradually add syrup to egg white mixture. Increase speed to high. Whisk for 10 minutes or until thick, glossy and cool.
  4. Invert bombe onto a plate. Spread a layer of meringue over bombe. For the roses, spoon remaining meringue into a piping bag fitted with a 1.5cm petal nozzle. Spread a peaked mound of meringue onto a 30mm icing nail (see Notes) to create the base. Pipe a centre for the rose on top of the mound. Twist the icing nail and pipe petals around the centre. Use scissors to gently lift flower onto cake. Repeat to cover the top of bombe with flowers. Decorate base with almonds. Use a cook's blowtorch to caramelise meringue.
Time for preparing:
10 min.


  • 460g pkt double unfilled sponge cake
  • 55g (1/4 cup) caster sugar
  • 80ml (1/3 cup) water, boiling
  • 2 tablespoons flaked almonds, toasted, crushed
  • Passionfruit mousse
  • 3 egg yolks
  • 155g (3/4 cup) caster sugar
  • 185ml (3/4 cup) fresh passionfruit juice, strained, 1 tablespoon seeds reserved (see Notes)
  • 6 gelatine leaves
  • 2 egg whites
  • 300ml ctn thickened cream
  • Meringue
  • 155g (3/4 cup) caster sugar
  • 60ml (1/4 cup) water
  • 2 egg whites
  • 1/4 teaspoon cream of tartar