600 ml thickened cream
1 tsp vanilla bean paste
395 g sweetened condensed milk
2 Tbsp passionfruit pulp
100 g packet mini meringues, coarsely chopped
250 g punnet fresh strawberries
125 g punnet fresh raspberries
extra fresh passionfruit pulp to decorate
- Invert the base of a 20cm springform pan (base measuring 18cm). Grease and line base and side with baking paper, extending paper 3cm above the pan edge.
- Beat cream and vanilla in a large bowl of an electric mixer until firm peaks form.
- Fold in condensed milk and passionfruit pulp. Fold through half the meringues. Pour mixture into prepared pan. Sprinkle with remaining meringues. Cover. Freeze overnight, or until firm.
- To serve, remove ice-cream from pan. Transfer to a serving plate. Top with strawberries and raspberries. Drizzle with extra passionfruit