Magical meringue dessert

Ever since I discovered how ridiculously easy it is to make lemon curd, we have a fresh jar in the fridge pretty much every week. But, quite frankly, I wouldn't be myself if I kept making the same recipe over and over again. I mean, cooking should be fun, shouldn't it? Otherwise, it's just a chore, and there is nothing magical about chores. And where there is dessert, there has to be magic, otherwise, it's just sugar, and you can as well go to the store and get yourself a candy bar.

And so, the passionfruit curd was born, and with it the absolutely incredible meringue mascarpone dessert!

The recipe is pretty much the same as in Lemon curd so I won't go into the details of it.

Passionfruit curd
100g butter ( I used slightly salty)
1/4 cup sugar
4 egg yolks
1 cup of passionfruit with seeds or 1/2 cup strained
1 tbsp lemon juice

Cream butter and sugar until fluffy. While mixing add egg yolks and then fruits until everything is well combined.
Place the bowl over boiling water and whisk energetically until mixture starts to thicken - about 5 minutes.
Strain you curd (or not, if you like the crunch)
Refrigerate overnight

Meringue
4 eggwhites
pinch of salt
200g sugar
1 tsp potato starch (I used cornstarch)
juice from a small lemon

Mix egg whites until just foamy and add salt. Now turn your mixer to high speed and mix until stiff. Turn to medium speed and add sugar one spoon at the time, until well incorporated. Still mixing, add starch and juice.
On parchment paper, form three circles - you can draw them on the paper using a plate as a template and fill with the meringue mixture. If you can manage to make the edged a little higher - even better! Bake in 120 degrees for 70-80 minutes. Cool in slightly open oven.

For the dessert, you will need:
1/2 jar of passionfruit curd - strained, plus some leftover seeds
1 packet of mascarpone (300-400g)
3x Meringue base

The rest is simple (not that the previous preparations were complicated):

Whisk or mix (but don't overmix!) mascarpone and curd. Spread half of it on the first meringue base, cover with the second. Mix seeds and remaining mascarpone mixture and spread on the second base - cover with the third. Sprinkle with curd. Refrigerate for at least an hour.

And then let the magic happen...