Passion Island Delight: A Symphony of Tropical Layers

Creating a multi-layered dessert with light bases, passion mousse, passion curd, whipped white chocolate panna cotta, and meringue buttercream requires careful planning. Here’s a detailed recipe broken down into sections to ensure each element comes together seamlessly.

Ingredients

Light Sponge Bases:

• 4 large eggs
• 120g granulated sugar
• 120g all-purpose flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt

Passion Fruit Mousse:

• 200ml passion fruit pulp
• 100g granulated sugar
• 250ml heavy cream
• 4 sheets gelatin or 1 tbsp gelatin powder
• 3 tbsp water (for blooming gelatin)

Passion Fruit Curd:

• 4 large egg yolks
• 100ml passion fruit pulp
• 100g granulated sugar
• 50g unsalted butter, cubed

Whipped White Chocolate Panna Cotta:

• 200ml heavy cream
• 100g white chocolate, chopped
• 3 sheets gelatin or 1 tbsp gelatin powder
• 50ml whole milk
• 1 tsp vanilla extract

Meringue Buttercream:

• 3 large egg whites
• 150g granulated sugar
• 250g unsalted butter, room temperature, cubed
• 1 tsp vanilla extract
• Pinch of salt

Crispy Meringue Discs:

• 2 large egg whites
• 100g granulated sugar
• 1/2 tsp cream of tartar

Sugar Paste Thousand Islands Decoration:

• 200g sugar paste
• Food coloring (as desired)
• Edible spray paint (optional)

Instructions

1. Prepare the Light Sponge Bases:

1. Preheat your oven to 180°C (350°F) and line two 8-inch cake pans with parchment paper.
2. In a bowl, whisk together the eggs and sugar until pale and fluffy.
3. Sift the flour, baking powder, and salt together, then fold into the egg mixture carefully.
4. Add vanilla extract and mix gently until smooth.
5. Divide the batter evenly between the pans and bake for 15-20 minutes or until a toothpick comes out clean.
6. Let the cakes cool completely before slicing each into two thin layers.

2. Make the Passion Fruit Mousse:

1. Bloom the gelatin in cold water for about 5 minutes.
2. In a saucepan, combine the passion fruit pulp and sugar, and heat until the sugar dissolves.
3. Remove from heat, add the bloomed gelatin, and stir until fully dissolved. Let it cool slightly.
4. Whip the heavy cream to soft peaks and fold it gently into the passion fruit mixture.
5. Chill the mousse in the refrigerator for about 30 minutes until slightly set.

3. Prepare the Passion Fruit Curd:

1. In a heatproof bowl, whisk together the egg yolks, passion fruit pulp, and sugar.
2. Place the bowl over a saucepan of simmering water and cook, stirring constantly, until the mixture thickens (about 10 minutes).
3. Remove from heat and stir in the butter until smooth. Allow to cool to room temperature.

4. Whipped White Chocolate Panna Cotta:

1. Bloom the gelatin in cold water.
2. In a saucepan, heat the milk and heavy cream until just simmering.
3. Remove from heat, add the white chocolate, and stir until melted.
4. Add the bloomed gelatin and vanilla extract, stirring until smooth.
5. Pour the mixture into a chilled bowl and refrigerate for 30 minutes.
6. Whip the mixture with a hand mixer until light and fluffy.

5. Meringue Buttercream:

1. In a heatproof bowl, combine the egg whites and sugar. Place over a saucepan of simmering water.
2. Whisk constantly until the sugar dissolves and the mixture reaches 70°C (160°F).
3. Remove from heat and whip the mixture until stiff peaks form.
4. Gradually add the butter, one cube at a time, beating well after each addition until smooth.
5. Add vanilla extract and a pinch of salt, continuing to whip until fluffy.

6. Crispy Meringue Discs:

1. Preheat oven to 100°C (210°F) and line a baking sheet with parchment paper.
2. Whisk egg whites and cream of tartar until frothy.
3. Gradually add sugar, beating until stiff peaks form.
4. Pipe or spread the meringue into discs on the prepared sheet and bake for 1 hour until crisp.

7. Sugar Paste Decorations:

1. Color the sugar paste as desired and shape it into island shapes.
2. Optionally, spray with edible paint for a glossy finish.

8. Assemble the Dessert:

1. Place the first sponge layer on a serving plate and spread a thin layer of passion fruit curd.
2. Add a layer of passion fruit mousse, followed by another sponge layer.
3. Repeat the layering process until all components are used.
4. Frost the assembled cake with meringue buttercream.
5. Arrange the whipped panna cotta and meringue discs on top for decoration.
6. Add the sugar paste islands on top as a final decorative touch.

9. Serving:

1. Chill the cake for at least 2 hours before serving.
2. Slice and enjoy the multi-textured, tropical-flavored dessert.