Meringue-topped Passionfruit Ice-cream Cake

Serves 10, Prep: 1 hour

5 eggs ¾ cup icing sugar mixture ½ cup fresh passionfruit pulp 2 tsps finely grated lemon rind 2 tblsps lemon juice 300ml tub thickened cream 1 litre tub vanilla ice-cream ¾ cup caster sugar

1 Invert base of a 24cm round springform pan (base measuring 22cm). Lightly grease and line base and side with baking paper. 2 Separate eggs. Place egg whites in a bowl. Refrigerate, covered until ready to use. 3 Combine yolks, icing sugar, passionfruit pulp, rind and juice in a medium, heatproof bowl. Sit bowl over a saucepan of simmering water. Whisk constantly until thickened (about 10 minutes). 4 Transfer bowl with passionfruit mixture to a large bowl filled with enough cold water to come halfway up the side. Stir occasionally until cool. Remove bowl. Cover surface with plastic wrap. Refrigerate until cold. 5 Spoon ice-cream into a large bowl. Stand at room temperature for about 10 minutes, or until slightly softened. 6 Meanwhile, whip cream in small bowl of electric mixer until firm peaks form. Fold through passionfruit mixture. Add to ice-cream. Stir through until combined. 7 Pour mixture into prepared pan. Smooth over top. Freeze, covered, for about 4 hours, or until firm.

Beat egg whites in large bowl of an electric mixer until soft peaks form. With motor operating, beat in 1 tblsp caster sugar at a time, until dissolved and mixture is thick and glossy. 9 Spread meringue evenly over top of ice-cream. Using a kitchen blowtorch, brown meringue evenly. Freeze for 2 hours. 10 Remove side from pan. Transfer cake to a serving plate. Cut into wedges.