Ingredients
Citrus Syrup:
- 100g Caster Sugar
- 75ml Citrus Liqueur
- 200ml Orange Juice
- 3ea. Naartjie Zest
Joconde Sponge:
- 6e Egg Whites
- 30g Caster Sugar
- 200g Icing Sugar
- 200g Ground Almonds
- 6ea. Eggs
- 60g Flour
- 60g Unsalted Butter, Melted
Ganache:
- 100ml Cream
- 100ml Dark Chocolate (75%)
- 150g Flaked Almonds
Creme Au Beurre:
- 4ea. Egg Yolks
- 75g Caster Sugar
- 225g Unsalted Butter, Softened
- 10ml Vanilla
- 50g Granadilla Pulp
- 75ml Water
- 2ml Granadilla Essence
Assembly:
- Ground Black Pepper
- 300g Tinned Naartjie Segments
Preparation method
Citrus Syrup:
- Preheat oven to 220°C
- Grease and line 35/25 cm Swiss roll tin
- Wisk the egg whites until stiff to form a meringue
- Whisk in the caster sugar a spoon at a time whisking in-between
- In a separate bowl beat the almonds, icing sugar and eggs
- Until doubled in volume
- Fold in the flour and gently fold in the meringue
Joconde Sponge:
- Preheat oven to 220°C
- Grease and line 35/25 cm Swiss roll tin
- Whisk the egg whites until stiff to form a meringue
- Whisk in the caster sugar a spoon at a time whisking in-between
- In a separate bowl beat the almonds, icing sugar and eggs
- Until doubled in volume
- Fold in the flour and gently fold in the meringue
Ganache:
- Melt the cream and chocolate over boiling water
- Stir until smooth and add almonds
- Cool completely
Creme Au Beurre:
- Whisk the egg yolks
- Dissolve the sugar in the water and heat to a 110°C
- Add granadilla pulp and essence to the yolk mixture
- Slowly drizzle the sugar syrup into the beating yolk mixture
- Whisk until the mixture is thick and mousse like
- Add the butter a little at a time whisking continuously
Assembly:
- Divide the sponges in half to give four identical rectangle pieces
- Brush with citrus syrup, sprinkle with pepper
- Lay a slice of sponge followed by 1/3 passionfruit cream
- Repeat with another sponge and then cover with a thin layer of Ganache
- Followed again by a layer of sponge and 1/3 passionfruit crème
- Layer the last layer of sponge followed by the remaining crème
- Decorate with fruit and more pepper