Serves 8pp

Ingredients for the Gateau

• 5 egg whites
• 1 tsp baking powder
• 1 ½ cups sugar
• 3 tsp vanilla essence
• 3/4  packet Salticrax biscuits (=/- 22 biscuits)

Method

1. Grease and line baking trays with three marked 20 cm rounds.
2. Crush biscuits.
3. Whip egg whites until stiff. Gradually add sugar until stiff.
4. Add baking powder and vanilla essence.
5. Fold in the crushed biscuits.
6. Divide the mixture into three and bake at 180 degrees C for ½ hour.

Ingredients for the Granadilla Curd

• 5 egg yolks plus 2 whole eggs
• 100g butter
• 250g sugar
• 1 ½ cups fresh granadilla pulp

Method

1. Put butter, sugar and pulp into a double boiler and stir until the sugar melts.
2. Add beaten eggs and butter.
3. Cook until thick.
4. Bottle and cover at once.
5. (Can refrigerate for up to 6 weeks.)

To assemble the Gateau

Ingredients

• 250 ml cream, whipped

Method

1. Mix half the granadilla curd with the whipped cream.
2. Layer the three meringues with the curd and cream mixture.
3. Top with plain granadilla curd.

Tip

Instead of one large Gateau it also works well to create small individual Mini Gateaux using 8cm rounds.