Passionfruit Fool

Preparation 10 minutes Serves 4

Using an electric beater, whip 200 ml whipping cream, 2 tablespoons icing sugar and 1 teaspoon vanilla extract in a bowl until soft peaks form. With a large metal spoon, gently fold about ⅔ cup (150 ml) passionfruit pulp (about 10 passionfruit) into the cream, reserving a little for decoration. Don’t overmix. Spoon into 4 glasses. Drizzle with remaining pulp and serve with biscotti or other sweet biscuits.