Almond Dacquoise with Passion Fruit and Pomegranate Seeds
- 8 egg whites
- 1/2 tsp (2 mL) salt
- 1 1/2 cups (375 mL) sugar
- 1 tsp (5 mL) white vinegar
- 2 cups (500 mL) chopped toasted almonds
- 1 tsp (5 mL) cornstarch
- 2 tbsp (25 mL) icing sugar
- 4 passion fruit, halved
- 1 cup (250 mL) mascarpone
- 1/4 cup (50 mL) icing sugar
- 1 cup (250 mL) whipping cream
- 1 cup (250 mL) pomegranate seeds
- ALMOND BRITTLE:
- 1 cup (250 mL) granulated sugar
- 1 tbsp (15 mL) corn syrup
- 1/2 cup (125 mL) water
- 1/2 cup (125 mL) toasted almonds, chopped
1. Preheat oven to 350°F (180°C).
2. Place parchment paper large enough to drape over sides on a large rectangular baking sheet or jelly-roll pan.
3. Place egg whites and salt in the bowl of an electric mixer and beat until frothy. Slowly beat in sugar a few tablespoons at a time. Beat mixture until thick and glossy. Beat in vinegar.
4. Combine almonds and cornstarch and fold into mixture. Scoop onto parchment paper and smooth into each corner. Level top. Bake for 20 minutes or until mixture is browned on top.
5. Turn out onto a tea towel dusted with icing sugar. Cool a little and gently remove parchment paper.
6. Scoop passion fruit pulp into a bowl and beat into mascarpone along with 2 tbsp (25 mL) icing sugar.
7. Whip cream with remaining sugar until it holds its shape. Fold into mascarpone along with pomegranate seeds, Spread over meringue. Roll up from the short side like a jelly roll. Decorate the plate with almond brittle (recipe follows). Cut in slices and serve.
1. Line a baking sheet with parchment paper.
Combine sugar, corn syrup and water in a small, heavy-bottom saucepan and cook over medium-high heat for about 12 minutes or until syrup becomes an amber colour or until a sugar thermometer reads 320°F (160°C). The colour will darken once off the heat.
2. Quickly stir in almonds and pour onto prepared cookie sheet to cool and harden. Break into pieces and serve alongside the dacquoise.