MERINGUE TOPPED PASSIONFRUIT ICE CREAM CAKE

SERVES 10

PREP AND COOK:

1 HOUR, 20 MINS

5 eggs

¾ cup icing sugar mixture ½ cup fresh passionfruit pulp 2 tsps finely grated lemon rind 2 tblsps lemon juice

1 litre tub vanilla ice-cream 300ml tub thickened cream ¾ cup caster sugar

1 Invert base of a 24cm round springform pan (base measuring 23cm). Lightly grease and line base and side with baking paper. 2 Separate eggs. Place whites in a bowl. Refrigerate, covered, until ready to use.

3 Combine yolks, icing sugar, passionfruit pulp, lemon 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 and cover surface of mixture 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 a bowl until firm peaks form. Fold through passionfruit mixture, then 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. 8 Beat egg whites in large bowl of an electric mixer until soft peaks form. With motor operating, beat in caster sugar, 1 tblsp at a time, until dissolved and mixture is thick and glossy.

9 Spread meringue evenly over top of ice-cream in pan. Using a kitchen blowtorch, brown meringue evenly. Freeze for 2 hours.

10 Remove side from pan and transfer ice-cream cake to a serving plate. Cut into wedges to serve.