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The Pocket Bakery
Against the high sweetness of meringue, the intriguing flavour of bitter green tea and exotic passion fruit flesh triumph in a romantically pretty cake. The meringue should be soft in the centre but some like theirs a little more crisp and caramelised. Bake for an extra 20 minutes if so.

Serves 4

Posted by Orion Books Published See Orion Books's 81 projects » © 2020 Rose Prince / Ten Speed Press · Reproduced with permission. · Recipe from THE POCKET BAKERY by Rose Prince, published in hardback by Weidenfeld & Nicolson at £18.99.
  • Step 1

    Preheat the oven to 100°C/200°F/less than Gas mark 1/4, and prepare the tin. Put the egg whites in a mixing bowl/stand mixer and whisk until soft peaks of white foam form. Gradually sprinkle in the caster sugar, as you whisk, and then continue to whisk for a few minutes until the egg whites are firm and stiff.

  • Step 2

    Add the sifted icing sugar and continue to whisk – the mixture should eventually become very shiny and stiff. Scoop the mixture into the piping bag and pipe a heart shape on to each of the baking sheets. Bake for 1 hour and 45 minutes, then turn off the oven and leave the door open. When cool, remove the meringues from the oven.

  • Step 3

    While the meringues becomes completely cold, combine the green tea, sugar and cream. Spread on the surface of one meringue, then scoop small amounts of the passion fruit in evenly spaced little blobs, on to the cream. Place the second meringue on top and then decorate with rose petals or mint leaves.

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