bs noseblunt and recipe by Danny Fuenzalida
photo by Jonathan Becker

Ingredients:

• 1 pint of whipping cream
• 1.5 cups of powdered sugar
• 2 inches of ginger root
• A teaspoon of vanilla extract
• 3.5 oz or 100g of passion fruit pulp
• 1 package of lady fingers
• 8 oz of mascarpone cheese

Directions:

• Get mascarpone cheese to room temperature by letting it rest out of the fridge for about 30
mins or so.
• Put the passion fruit pulp in its own flat bottom container just big enough that the ladyfingers fit
flat on the bottom part of the container.
• Finely chop up the ginger. Add half of the ginger to the melted passion fruit pulp and mix it around. • Place the mascarpone cheese in a mixing bowl and pour half of the pulp into it. Mix well until color is even. Then add a half a cup water to the left over pulp mix. Then set all of it aside.
• Take another large mixing bowl and pour the heavy whipping cream into it. Add powdered sugar and beat with a beater or like me use a whisk manually like Boy Scouts starting a fire with wood.
It’s tough but a good exercise. And then you never over beat your cream. No pun intended.

• Once you get tall solid peaks as shown in photo
your whipped cream is done. If you’ve had
whipped cream before you will know when it looks ready.
• Mix the mascarpone cheese and whipped cream together with a spatula/spoon, until fully mixed
or almost fully mixed. Now you’re good to plate.
• Take the ladyfingers one at a time and dip it into the pulp/water/ginger mix, and then create a bottom layer of ladyfingers in your dish. Once done you can start layering the cream/cheese mix
on top.
• Do one more layer of ladyfingers then cream/cheese mix on top of that and flatten
smoothly. And you’re almost done.
• Add a little ginger on top and if you like drizzle the left over pulp mix on top.
• Refrigerate for 12 + hours and serve.
• Enjoy.