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1
In a mixing bowl, beat the egg whites and salt with an electric mixer on medium speed until the eggs are frothy.
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2
In a small saucepan, combine the sugar and water and cook, stirring frequently, until the mixture reaches 245 degrees F. Do not boil.
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3
Increase the speed on the electric mixer to high and gradually add the melted sugar, beating the egg whites until they form stiff peaks.
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4
Dissolve the gelatin in 2 tablespoons warm water and mix with the raspberry puree.
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5
Gently fold into the egg white mixture.
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6
Lastly, fold in the whipped cream.
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7
Keep refrigerated while making the Passion Fruit mousse.
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8
For the Passion Fruit Mousse:
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9
In a mixing bowl, beat the egg whites and salt with an electric mixer on medium speed until the eggs are frothy.
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10
In a small saucepan, combine the sugar and water and cook, stirring frequently, until the mixture reaches 245 degrees F. Do not boil.
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11
Increase the speed on the electric mixer to high and gradually add the melted sugar, beating the egg whites until they form stiff peaks.
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12
Dissolve the gelatin in 2 tablespoons warm water and mix with the passion fruit puree.
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13
Gently fold into the egg white mixture.
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14
Lastly, fold in the whipped cream.
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15
Keep refrigerated until ready for assembly.
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16
For the Cake:
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17
Cut the sponge cake in 1/4-inch layers.
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18
Cut the layers using a biscuit cutter, the same diameter as your cake mold or ramekins.
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19
Place a layer into the base of the mold or ramekins.
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20
Pour the raspberry mousse over the sponge cake and refrigerate for at least 1 hour.
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21
Once set, top with the passion fruit mousse and refrigerate for 1 hour.
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22
Remove from the molds.
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23
On chilled dessert plates, arrange each cake in the center of the plate and drizzle with the coulis, if using.
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24
Garnish with the melted chocolate, if using.
