Passionfruit parfait

For the passionfruit parfait:

• Egg white 150g
• Caster sugar 110g
• Liquid glucose 50g
• Double cream 200g
• Icing sugar 100g
• Greek yogurt 400g
• Passionfruit 200g

For the mango salad:

• Mango 2, diced into 5mm cubes
• Kiwi 1, diced into 5mm cubes
• Passionfruit 1, pulp of
• Lime 1, zest of

To serve:

• Desiccated coconut
• Coriander leaves

1. For the passionfruit parfait: put the egg whites into a large bowl. Whip using an electric whisk until they form soft peaks.
2. Place the sugar and glucose in a pan and heat to 120°c. Slowly pour the sugar mixture onto the whipped egg whites. Slowly whip until cold to make an Italian meringue. Set aside.
3. In a separate bowl, whip together the double cream, icing sugar, yogurt and passionfruit. Fold into the Italian meringue.
4. Line a tray with greaseproof paper and pour the mixture over it. Place in the freezer for 6 hours.
5. Remove the tray, cut the parfait into 10 portions and place back in the freezer until ready to serve.
6. For the mango salad: place the mango and kiwi in a bowl. Dress with the passionfruit pulp and lime zest.
7. To serve: place each parfait in a shallow bowl. Add a generous spoonful of the mango salad and sprinkle with desiccated coconut. Finish each with a small coriander leaf and serve.