Served in a rich tomato napoli sauce.
30g butter, melted
1 Tbs castor sugar
3 egg whites, at room temperature
65g caster sugar for the egg whites
170g passionfruit in syrup
Vanilla ice cream or whipped cream
Preheat barbeque to 180 C.
Brush four 250mL ovenproof dishes or teacups with butter to lightly grease.
Sprinkle with the sugar, shaking off any excess and refrigerate for 5 minutes.
Beat egg whites with an electric beater in a large, clean bowl until soft peaks form.
Sprinkle in the extra caster sugar slowly, so it may dissolve and become incorporated into the egg whites.
It is important that the sugar be dissolved into the whites. You do not need really firm peaks in the beaten whites.
Fold passionfruit into egg whites using a sharp-sided metal spoon. Gently spoon the mixture into the cups and use a flat edge spatula to smooth the tops.
Run a thumb around inside rim of dishes or cups and place on a baking tray.
Sit on the dishes on a baking tray and place on a cake cooling rack (for ease of handling) in the centre of the barbeque, not over direct heat.
Cook for 8–10 minutes or until risen.
Dust with icing sugar and serve immediately, with ice cream or cream on the side.
Photo Credits: The Best of Peter Howard published by New Holland Publishers