Mr Glam has a very sweet tooth so there are usually biscuits in the tin and desserts in the fridge, but it’s only if we have friends over that I make a dessert. This raspberry, mascarpone and passionfruit curd dessert is very easy to put together. You can follow the recipes and make your own passion fruit curd and sugared pecans or you can buy all the ingredients and just do a little mixing on the night. It can be made a little ahead and kept in the fridge for 4 hours or so. Sprinkle the nuts on just before serving if you are making it ahead to stop them going soggy in the fridge.
makes about 400g
- 7 medium sized passionfruit
- 170g caster sugar
- 140g butter
- 2 large eggs, lightly beaten
- 1 large egg yolk
- Cut the passionfruit in half and scrape the contents into a food processor and give it a quick whizz. Then pass this through a sieve to separate out the seeds which you discard.
- Add the remainder of the ingredients to the pan and place over a low heat and using a wooden spoon, stir everything to combine.
- Continue stirring until the sugar and butter have melted and the curd starts to thicken.
- This has to be done over a low heat or the eggs will scramble.
- Once the curd coats the back of the spoon, remove from the heat. You can, at this point sieve again in case any of the egg has solidified.
- Pour into a bowl to cool or into sterilised jars.
- once cooled place in the fridge where it will keep for about 7 days.
Raspberry, Mascarpone And Passionfruit Curd Dessert
- 250g Mascarpone
- 150g Double cream
- 8 generous tbsp Passionfruit curd
- 200g raspberries
- 60g sugared pecans, roughly chopped
- Mix the mascarpone and cream together in a bowl and lightly whip. Divide between four plates.
- Spoon some of the passionfruit curd onto the mascarpone mix and swirl together.
- Add a teaspoon of the curd to the plate for the raspberries to stand in.
- Arrange roughly 50g of the raspberries on each plate beside the mascarpone and sprinkle with the pecans.
- If you're making this in advance it will keep in the fridge for about 4 hours but sprinkle the nuts on at the end. Do not put them in the fridge as they will go soggy.
- 150g shelled pecans
- 1 egg white
- 2 tbsp soft brown sugar
- Heat the oven to 190c, 170c fan, 375f, gas mark 5. Place the pecans on a baking tray and roast until just starting to brown, about 7 mins, but watch carefully as they burn easily.
- Remove from the oven and allow to cool.
- Turn the oven down to 150c, 130c fan, 300f, gas mark 2.
- Beat the egg white until just before it forms stiff peaks and then add the sugar. Continue to beat until the sugar is dissolved in the egg.
- Add the nuts to the egg mixture and then pour out onto a baking parchment lined oven tray and smooth out to a single layer.
- Place back in the oven and bake until the egg whites have formed a crisp meringue. about 25 mins. The meringue will feel a little soft whilst still hot but shouldn't be overly tacky when you touch it.
- The nuts will keep in an airtight container for 3 days.