Tropical Tiramisù

To make the tiramisùs: In separate small saucepans reduce the naranjilla and passion fruit purées over medium heat by two-thirds. There should be approximately 3 ounces (6 tablespoons) of each flavored fruit reduction. Watch carefully during the reducing; as the liquid evaporates, the fruit pulp is subject to burning. Remove the reduction to a small bowl and allow to cool completely.

In separate bowls combine the naranjilla and passion fruit reductions with mascarpone cheese and sugar, and beat with an electric mixer fitted with a paddle at low speed until smooth. With the machine running, slowly add the heavy cream, scraping the sides of the bowl with a rubber spatula. Increase the speed to medium-high and continue beating until thickened.

For the coconut tiramisù, in another bowl combine the mascarpone cheese and sugar and beat until smooth.Slowly add the heavy cream and Coco Lopez, scraping the sides of the bowl with a rubber spatula. Increase the speed to medium-high and continue beating until thickened.

Transfer each mixture to a pastry bag fitted with a plain round tip, and pipe a layer of each flavored tiramisù into a 9-inch springform pan with removable sides. Place the mold in the refrigerator for 3 to 4 hours, or until the tiramisù is completely set up.

To make the meringue: Preheat the oven to 225 F. In a metal bowl combine the egg whites, cream of tartar, and sugar. Set the bowl over a saucepan of hot but not simmering water, and stir the mixture until the sugar is dissolved. Transfer the mixture to a mixer fitted with a whip attachment or, using a hand-held electric mixer, beat the meringue for 5 minutes or until it holds glossy stiff peaks. Spread a thin layer of the meringue on the tiramisù, and return the tiramisù to the refrigerator. Transfer the remainder of the meringue to a pastry bag fitted with a small round tip, and on a cookie sheet lined with parchment paper, pipe twelve 4-inch long straight lines the diameter of a finger. Sprinkle the lines with the pecan dust. Bake the meringue fingers in the preheated oven for 10 to 15 minutes or until completely dry. Reserve the rest of the meringue to finish the tiramisù.

To assemble the tropical tiramisù: On a 10-inch plate make a grid with the melted chocolate, then place dots of alternating apricot and raspberry fruit purée evenly throughout the squares. Remove the tiramisù from the refrigerator and, using as blowtorch, flame the top of the mold until the meringue is lightly browned. Alternately, heat the broiler and brown the tiramisù quickly under the broiler. Remove the ring from the tiramisù, and place in the middle of the plate. Garnish with the meringue fingers, and spread the rest of the meringue around the edge of the tiramisù.