PASSIONFRUIT SOUFFLÉ

PREP + COOK TIME 30 MINUTES SERVES 4

1 tablespoon caster sugar

2 egg yolks

1/3 cup (80ml) passionfruit pulp

2 tablespoons orange-flavoured liqueur

½ cup (80g) icing sugar

4 egg whites

2 teaspoons icing sugar, extra

1 Preheat oven to 200°C/180°C fan. Grease 4 x 1-cup (250ml) soufflé dishes. Sprinkle bases and sides of dishes with caster sugar; shake away excess. Place dishes on an oven tray.

2 Whisk yolks, passionfruit pulp, liqueur and 2 tablespoons of the icing sugar in a large bowl until mixture is combined.

3 Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add remaining icing sugar; beat until firm peaks form. Fold egg white mixture into passionfruit mixture, in two batches. Divide among dishes.

4 Bake soufflés for 12 minutes or until well risen. Serve immediately, dusted with extra sifted icing sugar.