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1
Preheat oven to 200F.
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2
and oil a baking sheet.
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3
On a sheet of parchment paper, using a 3- or 4-inch heart-shaped cutter as a guide, draw 6 hearts.
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4
Turn parchment over and put on baking sheet.
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5
In a large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold soft peaks.
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6
Gradually beat in sugar and beat until meringue just holds stiff, glossy peaks.
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7
Transfer meringue to a pastry bag fitted with a 1/2-inch plain tip and pipe evenly onto parchment hearts, filling them in.
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8
(Alternatively, divide meringue among parchment hearts, spreading with a small spatula to fill in.)
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9
Bake meringue layers in middle of oven 45 minutes, or until crisp and firm.
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10
(If weather is humid, cooking time may be longer.)
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11
Cool meringue layers completely on baking sheet in turned-off oven and carefully peel off parchment.
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12
Meringue layers may be kept, layered between sheets of parchment paper, in an airtight container in a cool, dry place 1 week.
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13
Halve 3 passion fruits and scoop out pulp (including seeds and juice) into a sieve set over a bowl.
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14
Force pulp through sieve, pressing hard on seeds, and discard seeds.
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15
In a bowl beat cream until it holds soft peaks and fold in passion-fruit juice and sugar until just combined.
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16
Halve remaining passion fruit and scoop out seeds, reserving them.
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17
Halve pomegranate.
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18
Bending back rinds, dislodge some seeds from membranes, reserving them, and reserve some juice.
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19
Arrange a meringue heart on each of 2 plates.
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20
Top hearts with whipped cream and garnish with some reserved passion-fruit and pomegranate seeds.
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21
Top each dessert with 1 more meringue heart.
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22
Desserts may be made 2 hours ahead and chilled, loosely covered.
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23
Bring desserts to room temperature before serving.
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24
Garnish desserts with more passion-fruit and pomegranate seeds and some reserved juice.
