Passionfruit & Lemon Semifreddo

1. Line base and sides of an 8x25cm loaf tin with plastic wrap, allowing sides to overhang.
2. Use an electric mixer to whisk egg, egg yolks and sugar in a medium heatproof bowl until thick and creamy. While continually whisking, place bowl over a saucepan of simmering water and whisk for 5 minutes or until mixture doubles in size. Remove from heat and set aside.
3. Add half the cream to the egg mixture and gently fold until just combined. Add remaining cream, passionfruit pulp and lemon juice and fold until just combined.
4. Pour into the prepared pan and place in the freezer for 6 hours or overnight until firm.
5. Turn semifreddo out onto a serving platter. Drizzle with the lemon curd, lemon zest, fresh passionfruit pulp and scatter with mint leaves and crunched up meringues. Serve immediately.

Tips

1. When passionfruit is out of season, use Barker’s Passionfruit Curd diluted with a little water.