Photographer: John Paul Urizar. Stylist: Michele Cranston.
These gluten free melting moments, also known as kisses, have the beautiful texture of Italian sponge finger biscuits. Filled with a sweet passionfruit buttercream, they make a lovely addition to picnic hampers or an afternoon tea.
Ingredients
Method
Preheat the oven to 180°C (160°C fan-forced). Grease 2 x 12-hole round-bottomed patty pans with melted butter. Dust with cornflour.
Beat eggs in a small bowl with an electric hand mixer until thick and creamy. Gradually add sugar, beating until sugar dissolves between additions. Gently fold in triple-sifted cornflour and melted butter. Drop 1 level tablespoon of mixture into each pan hole.
Bake for about 10 minutes or until pale golden. Turn biscuits immediately onto a baking paper-covered wire rack by tapping upside-down pans firmly on the bench to release the biscuits; cool.
PASSIONFRUIT FILLING
Beat butter in a small bowl with an electric hand mixer until pale and creamy; gradually beat in sifted icing sugar. Stir in the passionfruit and lemon rind.
Sandwich cooled biscuits with Passionfruit Filling. Serve dusted with sifted icing sugar.
Can I freeze these gluten-free melting moments?
They are suitable to freeze and can be made up to a day in advance, stored in an airtight container.
How to choose ripe passionfruit
Wrinkly doesn’t mean ripe; choose plump, smooth passionfruit that is heavy for its size. Buy passionfruit while it’s in peak season and freeze it in ice trays for a long-lasting supply.
