Ingredients
| 200 g | Cream, lightly whipped |
| 200 g | Natural yoghurt, choose a thick variety |
| 200 g | Meringues, broken into pieces |
| ½ cup | Passionfruit pulp, approximately 7-8 passionfruit |
| 2 | Passionfruit, for drizzling (Main) |
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Directions
- Line a 22cm loaf tin with baking paper or tin foil.
- In a large bowl place the cream, yoghurt and meringues. Gently stir until combined, but don't overwork.
- Fold through the passionfruit pulp. Spoon into the loaf tin, cover and freeze for 8 hours or overnight.
- To serve, tip out on to a plate and cut into thick slices.
- Drizzle with extra passionfruit.
