Meringue Gold Cup

1.Whisk egg whites and in 3 stages sprinkle the castor sugar over egg whites till stiff peaks form.
2.Sift the icing sugar and corn flour and fold into egg white mixture.
3.With a large nozzle pipe the meringue over the back of a silicone mould.
4.Sprinkle small or crushed honeycomb pieces over meringue and bake at 90°C for 2 hours.
5.Once full baked switch oven off and leave meringue in oven overnight.
6.Keep in a sealed container to avoid meringue getting soggy.

1.Make a dry mix with the sucrose, dextrose and ice cream stabilizer.
2.Heat the milk, cream and glucose.
3.Whisk the dry mix into hot liquid.
4.Temper cream mixture over eggs and cook on low heat to 80-82°C.
5.Blend in chocolate last, strain and refrigerate overnight.
 

1.Heat cream and set aside.
2.Melt chocolate and slowly pour cream till combined.
3.Once caramel ice cream is dispersed out of machine, drizzle the caramel sauce between each layer of ice cream.
4.Freeze immediately.
 

1.Temper the chocolate and fold in the desired amount of Feuilletine.

2.Spread the mixture thinly between baking sheets or onto a lined tray.

3. Leave to crystallize for approximately 1 hour, then break into large shard

Unmould the frozen Ghana chocolate mousse and place on a glazing rack. Glaze evenly with the chocolate mirror glaze at the correct working temperature, ensuring a flawless, high-gloss finish.​

Carefully position the glazed mousse centrally on top of the frozen passion fruit and coconut-filled tart.​

Cut the passion fruit jelly into neat 1 cm squares and arrange decoratively around the base of the mousse, creating a balanced ring.​​

Pipe small, uniform droplets of lightly sweetened whipped cream between the passion fruit jelly cubes.​

Garnish with microgreens to add freshness and visual contrast.​

Apply small touches of gold leaf around the tart.​

Using a vegetable peeler, shave thin ribbons of fresh coconut and arrange them in a natural nest formation on top of the mousse as the centerpiece garnish.​