A delicious sweet recipe, to impress your friends and family.


  • Passionfruit base

  • 30g cornflour

  • 65g caster sugar

  • 250ml strained passionfruit juice,

  • ¼ vanilla bean, split and seeds scraped

  • Soufflé

  • 30g softened unsalted butter

  • 120g caster sugar, plus extra for dusting

  • 250g passionfruit base

  • 300g egg whites at room temperature


  • Passionfruit base:

  • 1.

    Whisk together the cornflour and sugar in a bowl.

  • 2.

    Pour in the passionfruit juice and mix well to ensure there are no lumps. Stir in the vanilla seeds.

  • 3.

    Pour the mixture in a saucepan and bring to a boil over medium heat, whisking regularly to ensure it doesn’t stick to the bottom.

  • 4.

    Reduce to heat and low and cook for 2-3 minutes until thick, whisking continuously.

  • 5.

    Transfer to a bowl and cover closely with plastic film.

  • 6.

    Leave to cool at room temperature.

  • Soufflé:

  • 1.

    Preheat the oven to 200°C.

  • 2.

    Lightly and evenly brush 6 soufflé moulds with the butter.

  • 3.

    Dust the moulds with sugar, shaking off any excess.

  • 4.

    Place the passionfruit base into a large bowl and whisk until totally smooth.

  • 5.

    Place the egg whites in the bowl of an electric mixer and begin to whisk on the fast setting.

  • 6.

    When the whites start foaming, slowly add the sugar and continue to whisk until just firm, then turn off immediately.

  • 7.

    Add a quarter of the egg white to the passionfruit base and whisk together to combine.

  • 8.

    Fold in the remaining egg whites gently using a spatula.

  • 9.

    Pipe the mixture into the moulds and flatten with a palette knife.

  • 10.

    Gently run your finger around the rim of soufflés to stop the edges sticking to ramekin.

  • 11.

    Place in the oven and cook for 8 minutes or until risen and slightly golden.

Nutritional information

Nutritional analysis per serving (6 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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