• 30 mL water
  • 110 gm sugar
  • 2 eggs
  • 3 egg yolks
  • 100 mL fresh passion fruit pulp, strained (about 6)
  • 30 mL Cointreau liqueur
  • 225 mL whipped cream

In small pan, bring the water and sugar to a boil and simmer two minutes. In top of double boiler, over low heat, combine eggs and egg yolks. While beating with a whisk, slowly add the hot sugar syrup. Beat until mixture is fluffy and flows in thick ribbons when whisk is lifted. Remove from heat and continue beating until mixture is at room temperature.

Add half of the passion fruit pulp and half of the Cointreau to the mixture. Mix well and fold in half of the whipped cream. Add remaining passion fruit pulp, Cointreau and fold in remaining whipped cream.

Spoon into a loaf pan, 5 x 9 x 2 1/2-inches (12 1/2 x 23 x 6 1/2- centimetres). Place in freezer overnight. To unmold, dip mold in hot water and turn out onto chilled platter. Return to freezer until ready to serve.

Makes four or five servings.