INGREDIENTS

• 2 free-range eggs 

• 3 free-range egg yolks

• 1/2 cup caster sugar

• 1 tbsp vanilla bean paste

• 250ml thickened cream, whipped to soft peaks 

• 250ml natural Greek yoghurt, extra for serving

• 6 passionfruit

• 1 large mango, peeled and sliced

• 100g raspberries

Meringue

• 2 free-range egg whites, room temperature

• 1/2 cup caster sugar

• 1/2 tsp cream of tartar 

• 1 tsp vanilla bean paste

• Pinch of salt

METHOD

To make the meringue, preheat oven to 110oC. Line 2 baking trays with baking paper. Place egg whites into a clean, dry bowl. Using electric beaters, whisk until soft peaks form. Add sugar and continue beating until mixture is thick and glossy and sugar has dissolved. Add cream of tartar, vanilla, salt and mix well. Transfer mixture to a piping bag with star nozzle attachment. Pipe coin-sized meringues onto prepared trays. Bake in the oven for 40-45 minutes. Turn oven off and allow meringues to cool.

To make the semifreddo, combine eggs, egg yolks, sugar and vanilla in a medium- sized heatproof bowl. Whisk well to combine. Place bowl over a saucepan of simmering water, ensuring the bottom of the bowl is not touching the water. Continue to whisk egg mixture until light and fluffy. Set aside to cool. Once cooled, gently fold in whipped cream and yoghurt. Pour half the semifreddo mixture into a silicone loaf tin or a cake tin lined with plastic wrap. Add half the passionfruit and 2 handfuls of the cooled meringues. Pour in remaining semifreddo mix. Cover and place in freezer to set for 4 hours or until firm.

To serve, remove semifreddo from mould and place onto a serving plate. Top with extra yoghurt, remaining fruit and crushed meringues. Serve immediately.