Cream Cheese Pound Cake:
(all ingredients should be room temperature)
9 oz. butter
6 oz. cream cheese
1-3/4 cups sugar
pulp of one vanilla bean
3 eggs
2-1/2 cups cake flour
1/2 tsp. baking powder
Passion Fruit Curd:
14 large egg yolks
1-1/2 cups sugar
1-1/4 cups passion fruit puree
2 Tbsp. lemon juice
3 oz. butter
Strawberry Cream:
1 cup heavy cream
1/2 cup strawberry preserves
Crispy Meringue:
1/2 cup egg whites, about 4 large egg whites
pinch of salt
3/4 cup sugar
For Cream Cheese Pound Cake: In the bowl of a standing mixer fitted with paddle attachment, mix the butter and cream cheese until smooth. Add sugar and vanilla bean pulp and cream until light and fluffy. Add eggs one at a time to combine. Add the dry ingredients and mix just to combine, taking care not to over mix. Bake in a loaf pan in preheated 350-degree oven for about 45 minutes or until cake springs back.
For Passion Fruit Curd: In a tall-sided saucepan, whisk together egg yolks, sugar, passion fruit juice and lemon juice. Cook over medium heat, stirring constantly to prevent scorching. When mixture thickens to the consistency of mayonnaise, remove from heat. Whisk in the butter. Strain. Chill.
For Strawberry Cream: In the bowl of a standing mixer fitted with the whisk attachment, whisk the cream until stiff peaks form. Gently fold in the preserves.
For Crispy Meringue: Put egg whites in the bowl of a standing mixer fitted with a whisk attachment. Begin whisking at low speed. Add salt. Mix until frothy. Turn speed to high. Gradually add sugar. Whip until stiff peaks form. Pipe in desired shapes onto a lightly greased sheet tray. Bake in a preheated 200-degree F oven for about two hours or until dry and crispy.
To Assemble Parfait: Fill a small juice glass almost halfway with passion fruit curd. Top with cream cheese pound cake. Spoon in strawberry cream to cover. Garnish with crispy meringue.