Passion Star Recipe

For the meringue: Sift the powdered sugar. Whip the egg whites with a mixer, gradually adding the sugar until the mixture is firm and glossy, forming a peak at the tip of the whisk. Gently fold in the powdered sugar using a plastic spatula. When the mixture is well combined, fill a piping bag fitted with a 10 mm diameter nozzle.

Vanilla mascarpone whipped cream: Soak the gelatin in a large bowl of cold water. Heat 100 g of cream with the vanilla without boiling. Incorporate the drained gelatin. Soften the mascarpone, add the cream with the gelatin, then the remaining cold cream. Chill for 3 to 4 hours.

Garnish: Set aside slices of mango and triangles of pineapple for decoration. Dust them with gold using a brush. Cut the remaining mango and pineapple into cubes.

Whip the cream until it is fairly firm and fill a piping bag fitted with a 10 mm diameter nozzle. Pipe dollops of whipped cream onto the first meringue, starting from the edge and finishing in the center.

Evenly distribute the chopped mango and pineapple in the center. Refrigerate for 15 minutes to allow the cream to firm up before covering with the second meringue. Pipe the cream again. Arrange the passion fruit pulp and then the decorations. Reserve for 2 hours in the refrigerator before serving.

To finish "Symbol Cake," a book of 20 recipes by pastry chef Jennifer Joly published by a renowned publisher. Photo credit: Charlotte Lascève. 10.90 euros, 63 pages.