Ingredients
5 eggs
¾ cup icing sugar mixture
½ cup fresh passionfruit pulp
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
300ml tub thickened cream
1 litre tub vanilla ice-cream
¾ cup caster sugar
Method
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Invert base of a 24cm round springform pan (base measuring 22cm). Lightly grease and line base and side with baking paper.
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Separate eggs. Place egg whites in a bowl. Refrigerate, covered until ready to use.
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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).
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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.
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Spoon ice-cream into a large bowl. Stand at room temperature for about 10 minutes, or until slightly softened.
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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.
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Pour into prepared pan. Smooth over top. Freeze, covered, for 4 hours, or until firm.
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Beat egg whites in large bowl of an electric mixer until soft peaks form. With motor operating, beat in 1 tablespoon caster sugar at a time, until dissolved and mixture is thick and glossy.
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Spread meringue evenly over top of ice-cream. Using a kitchen blowtorch, brown meringue evenly. Freeze for 2 hours.
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Remove side from pan. Transfer cake to a serving plate. Cut into wedges.
TIP! You will need about 6 passionfruit. Meringue-topped cake can be frozen for up to two days. Remove 5 minutes before serving. Kitchen blowtorches are available from specialty kitchen shops.
