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Epicurious

Ante de Maracuya y Mezcal

I absolutely love passion fruit, and the trees in southeastern Mexico, particularly one in my childhood friend Fernando’s backyard in Bacalar Quintana Roo, inspired this creation. Think of this dessert like a tropical layered cake filled with the exquisite tartness of passion fruit and topped with a silky, sugary meringue. Avoid using mezcal with a worm in the bottle because they are, for the most part, not the best quality. You will need a blowtorch to caramelize the meringue topping, or you can use a broiler or simply sprinkle with some crunchy meringue instead (page 160).

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