Make the meringues in advance to free up your oven for the sponge.
1 cup fresh passionfruit pulp*
125g unsalted butter, chopped
¾ cup caster sugar
5 eggs, lightly beaten
2 egg yolks
* You will need about 12 passionfruit for this recipe
Whisk the passionfruit pulp to loosen, then press through a sieve to remove the seeds. Return half the seeds to the juice.
Combine the butter, sugar and passionfruit in a medium heatproof bowl. Stand over a pan of simmering water (don’t let the bottom of the bowl touch the water) and stir until the
butter has melted and the mixture is smooth.
Using a wire whisk, gently stir in the eggs and yolks. Keep stirring for 20–25 minutes, or until the mixture has thickened.
Test by dipping a spoon into the curd, and running a fingertip through the mixture on the back of the spoon. It is ready when the line keeps its shape rather than running back together.
Pour into warm sterilised jars. Seal tightly, then leave to cool.
Label the jars with the name and date. Keep in the fridge for up to 8 weeks.