507711655-Opera-Patisserie-Cedric-Grolet-1

For assembly
6 passion fruits
For the meringue
Make the meringues following the directions on this page, without
the cocoa powder. Preheat the oven to 230°F (110°C). Fill small
basket-shaped silicone molds. Smooth the meringue to the right
height and bake in the oven for 20 minutes. Remove from the oven
and reduce the temperature to 200°F (90°C). Using a wet spoon,
scoop out the center of the meringues, then return to the oven and
bake for 1 hour.
For the passion fruit sorbet
Make the passion fruit sorbet following the directions in the passion
fruit recipe on this page, using 1 cup (250 g) of water.
For the strawberry sorbet
Make the strawberry sorbet in the same way as the passion fruit
sorbet, replacing the passion fruit pulp with strawberry pulp and
using 1¼ cups (300 g) of water.
For the vanilla Chantilly cream
In a mixing bowl, add the whipping cream, mascarpone, superfine
sugar, and vanilla beans and use an immersion blender to mix.
For assembly
Fill the meringues with mixed passion fruit and strawberry sorbets.
Whip the whipped cream to a Chantilly cream, and, using a ⅜-inch
(8-mm) plain tip, pipe Chantilly cream peaks onto the vacherin. To
finish, add the passion fruit seeds in the center of the Chantilly
cream.