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passionfruit semifreddo

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Preparation 20 minutes + freezing time
Cooking 5 minutes
Serves 6

4 egg yolks
½ cup (110g) caster sugar
½ cup (125ml) passionfruit pulp
3 egg whites
300ml cream

1 Place the egg yolks and half the sugar into a heat-proof bowl over a saucepan of gently simmering water.
2 Whisk for four minutes or until pale and thick, then remove and continue whisking for a further two minutes or until slightly cooled.
3 Stir in the passionfruit a little at a time, and set aside.
4 Place the egg whites into the bowl of an electric mixer and whisk with the remaining sugar until stiff and glossy.
5 Place the cream in a separate bowl and whisk until stiff.
6 Gently fold the egg whites into the passionfruit mixture, then fold in the cream.
7 Transfer the mixture to a lidded container. Place in the freezer until frozen.
8 Scoop balls of semifreddo into empty passionfruit shells and serve immediately.
TIP: You can set the semifreddo in six ½-cup capacity moulds or a 12cm x 9cm loaf tin.

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