1 egg yolk
1 1/2 tbsp caster sugar
140 ml (5 fl oz) double cream
1 tbsp caster sugar
1 tbsp lemon curd
1 passion fruit, pulp scooped out
1 lemon, juice only
4 shortbread biscuits, crushed
1 1/2 tbsp caster sugar
140 ml (5 fl oz) double cream
1 tbsp caster sugar
1 tbsp lemon curd
1 passion fruit, pulp scooped out
1 lemon, juice only
4 shortbread biscuits, crushed
To serve
1 passion fruit, pulp scooped out
icing sugar, to garnish
icing sugar, to garnish
method
1. Whisk the egg yolk and caster sugar in a bowl set over a pan of simmering water until light and fluffy. Remove from the heat.
2. In a separate bowl, whisk the cream and one tablespoon of caster sugar until stiff. Fold in the lemon curd, passion fruit and lemon juice to combine.
3. Fold the cream mixture into the egg mixture.
4. Sprinkle half the crushed biscuits into a serving dish or glass and add a squeeze of passion fruit juice.
5. Spoon half the cream mixture on top and then sprinkle with the remaining biscuits.
6. Spoon the remaining cream in and top with the passion fruit pulp.
7. Dust with icing sugar to serve.
2. In a separate bowl, whisk the cream and one tablespoon of caster sugar until stiff. Fold in the lemon curd, passion fruit and lemon juice to combine.
3. Fold the cream mixture into the egg mixture.
4. Sprinkle half the crushed biscuits into a serving dish or glass and add a squeeze of passion fruit juice.
5. Spoon half the cream mixture on top and then sprinkle with the remaining biscuits.
6. Spoon the remaining cream in and top with the passion fruit pulp.
7. Dust with icing sugar to serve.
serving amount
serves 2
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