Tiramisu Parfait With Mango-Passion Fruit Compote

1. 1

   Preheat oven to 325u00b0F. Line a 13x18 inch rimmed baking tray with parchment paper. Whip 3 egg whites with a pinch of salt until stiff, slowly adding 2 1/2 tbsp sugar. Beat 3 egg yolks until fluffy with 2 1/2 tbsp sugar and 2 tbsp hot water. Add 1/3 of egg whites then fold in flour and cornstarch. Add remaining egg whites and melted butter. Transfer to prepared pan, smooth and bake for 10-15 mins. Sprinkle a clean tea towel with sugar. Remove cake from oven and turn out onto sugared tea towel. Carefully remove parchment paper then let cool.

2. 2

   Line a 9 1/2 square cake pan with plastic wrap. Cut the cake into 2 - 9 1/2 inch squares. Line prepared pan with 1 square cake layer. Whisk remaining egg yolks with powdered sugar, 1/2 vanilla bean seeds, espresso powder and 1 tbsp hot water over a hot water bath. Transfer to an ice bath and whisk until cool. Add mascarpone (or whipped cream cheese, if using). Whip cream and remaining egg whites, separately, until stiff. Fold into mascarpone mixture then transfer to prepared pan, smooth and place remaining cake layer on top. Freeze for at least 2-3 hours.

3. 3

   For mango-passion fruit compote, caramelize remaining sugar. Add passion fruit and remaining vanilla bean seeds, star anise and cinnamon stick, bring to a boil and cook until smooth. Add mango pieces and set aside to cool. Remove star anise and cinnamon.

4. 4

   To serve, remove parfait from pan and slice. Garnish with compote.

* Per serving · 4 servings · Values may vary.

No additional tips available.