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How to make Passionfruit & macadamia cups

Yield = 8
Prep time: 0:30
Cook time: 0:20
Total time: 0:50

Ingredients

  • 200ml thickened cream
  • 24 narrow sponge finger biscuits (see note)
  • 12 passionfruit
  • 100g (1 cup) honey-roasted macadamias, chopped (see note)

Yoghurt pastry cream

  • 500ml (2 cups) milk
  • 1 vanilla bean, split, seeds scraped
  • 6 egg yolks
  • 110g (1/2 cup) caster sugar
  • 50g (1/3 cup) plain flour
  • 500g thick vanilla yoghurt

Ginger syrup

  • 220g (1 cup) sugar
  • 1 tablespoon finely grated ginger

Method

  • Step 1 To make yoghurt pastry cream, slowly bring milk and vanilla bean and seeds almost to the boil in a small heavy-based saucepan over low heat. Remove and discard the vanilla bean.
  • Step 2 Meanwhile, whisk egg yolks with sugar, flour and a pinch of salt until thick and pale. Whisking continuously, gradually add 125ml (1/2 cup) hot milk mixture to yolk mixture, then whisk in remaining milk mixture until combined.
  • Step 3 Pour mixture into a clean pan. Place over low heat, whisking continuously, for 7 minutes or until mixture boils and thickens. Remove from heat and whisk vigorously for a further 1 minute or until smooth. Transfer to a heatproof bowl, then cover surface with plastic wrap to prevent a skin forming. Refrigerate for 2 hours or until chilled.
  • Step 4 Meanwhile, to make syrup, place sugar, 500ml (2 cups) water and ginger in a small pan over low heat. Stir for 5 minutes or until sugar dissolves. Transfer to a heatproof bowl and cool.
  • Step 5 Whisk yoghurt into chilled pastry cream until smooth and combined.
  • Step 6 Place cream in a separate bowl and whisk to soft peaks. Set aside.
  • Step 7 To assemble cups, break each sponge finger in half. Dip half the fingers into the ginger syrup, then divide among 8 x 300ml (6cm-wide) cups or glasses. Remove the pulp from passionfruit (you will need 300ml) and spoon 3 teaspoons pulp into each cup. Scatter with half the macadamias, then top with 60ml (1/4 cup) yoghurt pastry cream. Repeat layering with the remaining sponge fingers, ginger syrup, passionfruit pulp, macadamias and yoghurt pastry cream. Top each cup with a spoonful of whipped cream and drizzle with remaining passionfruit pulp to serve.