The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/24861/tart-it-up

LifestyleFOOD.com.au

Made with passionfruit curd, passionfruit jelly and coconut mousse, this amazing creation is a must try. 

Ingredients

  • Sponge Cake

  • 185g softened butter

  • 2 cups self raising flour

  • 1 cup sugar

  • ½ cup milk

  • 3 eggs

  • ½ cup orange juice

  • Zest of 2 oranges

  • 1 tsp baking powder

  • ¼ tsp salt

  • Filling

  • ¼ cup orange liqueur

  • Apricot jam

  • 1 large mango

  • Passionfruit Curd

  • 15 passionfruits, sieved

  • 8 egg yolks

  • 150g caster sugar

  • 150g unsalted butter

  • Pinch of salt

  • 4g gold leaf gelatine

  • Cream

  • Thickened cream

  • Vanilla bean

  • Passionfruit Jelly

  • 6 passionfruits

  • ¼ cup caster sugar

  • ½ cup water

  • 6g leaf gelatine

  • Toffee Decoration

  • 250g caster sugar

  • 100 g water

  • 35g glucose

  • Chocolate Biscuit

  • 125g unsalted butter

  • ½ cup white caster sugar

  • 125g desiccated coconut

  • 140g plain flour

  • 15g cocoa powder 

  • ½ tsp baking powder

  • Coconut Mousse

  • 200g caster sugar

  • 320g coconut cream

  • 80g egg yolks approx 4

  • 8g gold leaf gelatine

  • 550g thickened cream

  • 50g desiccated coconut, lightly toasted

  • Fresh coconut

  • Lime Curd

  • 100g (4-5 limes) sieved lime juice

  • 3 eggs

  • 150g caster sugar

  • 100g unsalted butter

  • 4g gold leaf gelatine

  • Pavlovas

  • 4 egg whites

  • 1 cup caster sugar

  • 1 tsp white vinegar

  • 1 tbs cornflour

  • Thickened cream

  • Lemon Curd

  • 100g lemon juice 2-3 lemons

  • 3 eggs

  • 150g caster sugar

  • 100g unsalted butter

  • 8g gelatine

  • Italian Meringue

  • 2 egg whites

  • 100g caster sugar

  • Pinch of salt

Method

  • Sponge:

  • 1.

    Mix eggs on high speed until thick and creamy 5-8 minutes

  • 2.

    Beat in sugar until dissolved

  • 3.

    Sift dry ingredients several times then stir through with a metal spoon

  • 4.

    Transfer into greased tins and bake at 180C for 20-25 minutes

  • Passionfruit Curd:

  • 1.

    Soak gelatine in cold water

  • 2.

    Place bowl over pan of boiling water and stir  yolks, passionfruit, salt and sugar until thick- 8-10 minutes

  • 3.

    Once cooked add gelatine

  • Cream:

  • 1.

    Whip cream and add vanilla

  • Passionfruit Jelly:

  • 1.

    Soak gelatine leaves

  • 2.

    In a saucepan bring passionfruit ,sugar and water to the boil or until sugar has dissolved

  • 3.

    Add gelatine and cool before adding to top of dessert

  • 4.

    Make passionfruit jellies in small dome moulds for pavlovas.

  • Biscuit Base for Mousse:

  • 1.

    Cream butter and sugar until light and fluffy

  • 2.

    Add all dry ingredients and mix together

  • 3.

    Roll dough out to 8mm cutting into rough shapes (don’t be too fussy as the biscuit is then crumbled in a food processor)

  • 4.

    Bake at 200C for 10-15 minutes or until lightly browned

  • 5.

    Allow to cool then place biscuits into a food processor until it becomes a  fine crumb

  • Coconut Mousse:

  • 1.

    Place 40g of sugar and coconut cream in a saucepan and bring to boil

  • 2.

    Set aside to cool

  • 3.

    Place the rest of the sugar and egg yolks in a bowl and whisk for 30 seconds and pour into coconut cream and heat until mixture reaches 85C. Add gelatine.

  • 4.

    Whisk cream and add to coconut mixture then adding the toasted coconut folding through gently

  • 5.

    Pour into glasses and set

  • Lime and Lemon Curd:

  • 1.

    Place juice, eggs ,sugar and butter into double boiler and stir until thickened about 8 minutes

  • 2.

    Remove from heat and add gelatine and butter

  • 3.

    Place in glasses once cooled.

  • Italian Meringue:

  • 1.

    Heat egg whites, sugar and salt on a mixing bowl  over a saucepan of boiling water stirring constantly until hot and sticky

  • 2.

    Remove from heat then whisk with mixer until thick and cool.

  • 3.

    Pipe on top of lime curd and use a blow torch to brown the meringue

  • Pavlova:

  • 1.

    Whisk egg whites until soft peaks form

  • 2.

    Add caster sugar and beat until totally dissolved

  • 3.

    Gently stir through cornflour and vinegar

  • To Assemble the Trifle:

  • 1.

    Sponge, sprinkle with orange liqueur then layer with apricot jam, mango, passionfruit curd, whipped cream then passionfruit jelly and allow to set.

  • Pavlovas:

  • 1.

    Top pavs with lemon curd, whipped cream,  passionfruit jellies and extra meringue peaks

  • Lime and Coconut Mousse:

  • 1.

    Place crumbled biscuit into the base of a small glass then refrigerate for 10 minutes

  • 2.

    Pour coconut mousse into the glasses and again allow to set for 15 minutes

  • 3.

    Pipe the lime curd  into the glasses and allow 10 minutes  in the refrigerator

  • 4.

    Sprinkle a small amount of toasted coconut on one side of the lime curd and pipe Italian meringue on the other

  • 5.

    Torch to colour the meringue until lightly browned

  • 6.

    Garnish with fresh coconut

Notes

This recipe has not been edited or tested by the Bake Off Food Department

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