Serves: 6 people Difficulty ': Easy Preparation time: 2 hours and 30 minutes Meringue Ingredients 280 gr. 130gr sugar. of shelled nuts 5 egg whites 1 pinch of salt For the filling 300g. whipping cream 2 tablespoons rum 1 pineapple 1 mango 1 papaya 1 small passion fruit coconut grated Preheat the PROCEEDINGS -------------------------- oven to 180 degrees and let toast the hazelnuts for 10 minutes.
Gather them in a cloth and rubbing eliminatene the film in the towel. Let them cool completely, then chop finely with the mixer. Lower the oven temperature to 80 degrees. In a bowl, Beat the egg whites until stiff with a pinch of salt. When they are firm, slowly add half 'sugar, a tablespoon at a time.
Mix egg whites with chopped nuts and remaining sugar. Fill the mixture into a pastry bag with meringue. Cut out a circle of 20cm. in diameter in a sheet of parchment paper and arrange on a baking sheet. Squeeze 1 / 3 of the meringue mixture from the center of the circle to cover it all.
Squeeze out numerous large clumps around the edge and a number of other more tufts' little in the middle of the big ones in order to create a nest. Bake the meringue and bake for 2 hours. After the cooking time indicated, that is when 'the meringue and' hard all around but 'remained soft in the middle, remove from oven and let cool.
Gently remove the parchment paper and arrange on a serving plate. Whip the cream and stuffed it with the meringue. Peeled and sliced mango and papaya. Peel the pineapple, cut them in half 'and cut it into slices. Combine the fruit in a bowl, sprinkle with rum whipped cream and put it on.
Garnish the cake with the pulp and the seeds of passion fruit and sprinkle with coconut. Serve immediately. 
Gather them in a cloth and rubbing eliminatene the film in the towel. Let them cool completely, then chop finely with the mixer. Lower the oven temperature to 80 degrees. In a bowl, Beat the egg whites until stiff with a pinch of salt. When they are firm, slowly add half 'sugar, a tablespoon at a time.
Mix egg whites with chopped nuts and remaining sugar. Fill the mixture into a pastry bag with meringue. Cut out a circle of 20cm. in diameter in a sheet of parchment paper and arrange on a baking sheet. Squeeze 1 / 3 of the meringue mixture from the center of the circle to cover it all.
Squeeze out numerous large clumps around the edge and a number of other more tufts' little in the middle of the big ones in order to create a nest. Bake the meringue and bake for 2 hours. After the cooking time indicated, that is when 'the meringue and' hard all around but 'remained soft in the middle, remove from oven and let cool.
Gently remove the parchment paper and arrange on a serving plate. Whip the cream and stuffed it with the meringue. Peeled and sliced mango and papaya. Peel the pineapple, cut them in half 'and cut it into slices. Combine the fruit in a bowl, sprinkle with rum whipped cream and put it on.
Garnish the cake with the pulp and the seeds of passion fruit and sprinkle with coconut. Serve immediately.
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