Ante de Maracuya y Mezcal

• 2 1/2 cups passion fruit pulp with seeds (about 10 passion fruits)
• 1/4 cup water
• 2 1/3 cups sugar
• 1 tablespoon freshly squeezed lemon or lime juice
• 1 recipe Mamon (page 53)
• 1 cup mezcal
• 1 recipe Italian Meringue (page 144)

1. TO MAKE THE JELLY, combine the passion fruit pulp, water, and sugar in a heavy small pot over medium heat and cook, stirring, until the sugar dissolves.
2. Adjust the heat to maintain a constant simmer, and cook until the mixture is thickened and grabs onto a spoon, 15 to 20 minutes.
3. Remove from the heat, add the lemon juice, and let cool completely.
4. If the jelly feels too thick once its cooled, stir in a little bit of hot water.
5. (The jelly can be made up to a month in advance and stored in the refrigerator.)
6. To assemble the ante, slice the mamon horizontally across into 3 even layers.
7. Brush each layer a few times with the mezcal.
8. Place one cake layer on a serving platter, spread one-third of the passion fruit jelly on top, spreading evenly to the edges.
9. Place another cake layer on top, spread with another third of the jelly, and repeat for the last layer.
10. Spread the meringue over the sides and top of the cake with an offset spatula, moving the meringue around so it looks like waves or flames.
11. Finish by toasting the meringue waves with a kitchen torch.
12. Dip a knife into hot water before making each slice so the meringue doesnt stick to it.

passion fruit, water, sugar, freshly squeezed lemon, recipe mamon, mezcal, recipe italian meringue

Taken from www.epicurious.com/recipes/food/views/ante-de-maracuya-y-mezcal-384227 (may not work)