Scaramouche is one of those restaurants that when you arrive, you know you’re in for a transcendent dining experience. It’s sleek, sophisticated and welcoming, perched atop a hill with a commanding view of downtown Toronto’s twinkling lights. In its 35-plus year history, Scaramouche Restaurant and it’s more casual Pasta Bar & Grill has ranked consistently among Canada’s top restaurants and has devotees worldwide. 

Owner and executive chef Keith Froggett and Chef de Cuisine Carolyn Reid lead a team that celebrates the best ingredients, prepared and presented with integrity. From the finest oysters to chestnut ravioli, grass-fed filet mignon to duck confit and their anticipated annual Lobster’licious event the kitchen focusses on the art of building flavours through classical technique. It’s this respectful flair for ingredients that draws diners again and again.
 
We managed to wrangle from Scaramouche a recipe for one of their famous desserts. The Passionfruit Curd with Pistachio Crumble, Mango and Meringues has a creamy, fruity tang with a satisfying and delicate crunch. This amazing dessert pairs up perfectly with a robust organic assam or golden green tea. 

How to Make Passionfruit Curd with Pistachio Crumble, Mango and Meringues

Makes approximately 8 servings.

Passionfruit Curd
Ingredients:
8 large egg yolks – set egg whites aside in another bowl
½ cup (4 oz) passionfruit juice
1 cup granulated sugar
pinch of salt
10 tbsp unsalted butter, cut into tablespoon-sized pieces
 
Method:
- Combine egg yolks, passionfruit juice and sugar in heavy bottomed saucepan.
- Place on medium heat and stirring constantly bring the mixture up to 160F, until thick enough to coat the back of a spoon.
- Immediately remove from heat and stir in butter pieces a couple at a time until all are incorporated and the butter has melted into the passionfruit liquid.
- Pour into suitable containers, like ramekins, and chill until set.