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